Eggplant-Macaroni Bake

[Guest guest]

Eggplant-Macaroni Bake

 

6 ozs. elbow macaroni

2 tbsps. grated Parmesan

cheese

2 tbsps. minced scallions

1 tbsp. + 1 tsp. olive oil

1/4 tsp.

black pepper

2 cups sliced eggplant, 1/2 " thick

2 medium sliced

tomatoes, 1/2 " thick

1/2 tsp. basil

3 ozs. shredded cheddar cheese

 

1/4 tsp. paprika

 

In a large pot of boiling water, cook macaroni 8 to

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 to 3 minutes on each side, until

tender. Preheat oven to 400 degrees. 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 to 25 minutes until bubbly. Yields 4

servings.

 

 

 

 

[Guest guest]

OOOH! That sounds GOOD! I think of eggplant as an addictive drug! LOL!

Anything with eggplant in it has to be GOOOOOOOD!!! YUM!

 

I didn't even TRY eggplant until I was in my mid-30's and something just

piqued my fancy one day and I bought one at the store. I don't remember how I

cooked it or what I did with it. (I think I sliced, breaded and fried it.)

Whatever it was, I was HOOKED! I learned how YUMMMMMY " eggplant parmegiana " is,

and that's almost a standard menu item I look for when DH and I go to any

Italian restaurant. I've had really, really (to DIE for!) eggplant, and I've had

gag-me-awful eggplant...and once or twice, some just so-so eggplant. I've

learned to make my own, and I love the taste it imparts to soups and stews, to

seasoned pasta sauces...YUMMM-O!!!

 

So this recipe here looks REALLY good! I'm gonna have to give it a go sometime

soon. I might wait until they have locally-grown eggplants at our summer

farmers' market; we don't get very nice eggplants in the grocery stores--they

ship them in and most are yuckky! Everything else in the recipe, I keep on hand

most of the time. Thanks again!

 

Best wishes!

--Laura B., in Illinois