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Eggplant-Macaroni Bake

 

67

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

6 ounces pasta, elbow macaroni
2 tablespoons Parmesan cheese
grated
2 tablespoons scallions, spring or green onions
minced
¼ teaspoon black pepper
*
2 cups eggplant
sliced
*
2 each tomatoes
sliced
½ teaspoon basil
*
3 ounces cheddar cheese
shredded
¼ teaspoon paprika
*

Directions

In a large pot of boiling water, cook macaroni 8 to 10 minutes, just until tender.

Drain, and reserve ¼ cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scallions, 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℉ (200℃). Spray an 8 inch 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 min., until bubbly.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 13730% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 108mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 14g
Vitamin A 14% Vitamin C 14%
Calcium 12% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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