Eggplant-Macaroni Bake

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

Preparation / Directions:

In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. Preheat oven to 400F. Spray an 8" square pan with nonstick spray. Layer half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min., until bubbly.


Nutritional Information:

310 Calories (kcal); 13g Total Fat; (38% calories from fat); 12g Protein; 35g Carbohydrate; 24mg Cholesterol; 188mg Sodium

3 Kitchen's say:
  (3 3/4 Stars!)
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