Eggplant Macaroni Bake

Course : Eggplant
Serves: 4
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6 ounces elbow macaroni
2 tablespoons parmesan cheese -- grated
2 tablespoons scallions -- minced
2 tablespoon olive oil
1/4 teaspoon ground black pepper
1 medium eggplant -- sliced 1/2 inch thick
2 medium tomatoes -- sliced 1/2 inch thick
1/2 teaspoon dried basil
3 ounces shredded cheddar cheese
1/4 teaspoon paprika

Preparation / Directions:

1. In large pot of boiling water, cook macaroni 8-10 minutes, until just tender; drain and reserve 1/4 cup cooking liquid. Place cooking liquid in large bowl; stir in Parmesan cheese, scallions, oil and pepper. Add macaroni; toss to mix well. Set aside 2. Spray large nonstick skillet with nonstick cooking spray; place over medium heat 30 secons. Cook eggplant 2-3 minutes on each side, until tender. 3. Preheat oven to 400 degrees. Spray an 8" square baking pan with nonstick cooking spray. Layer half the eggplant and tomatoes in pan; sprinkle with basil. Spread macaroni on top; layer remaining eggplant and tomatoes over macaroni. Sprinkle with ceddar cheese and paprika. Bake 20-35 minutes, until bubbling. Cut into 4 equal pices and serve.


Nutritional Information:

300 Calories (kcal); 9g Total Fat; (26% calories from fat); 14g Protein; 42g Carbohydrate; 24mg Cholesterol; 191mg Sodium

3 Kitchen's say:
  (1 1/2 Stars!)
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