Eggplant Macaroni Recipe
Would you like to try best of best Eggplant Macaroni recipe? A good way to use up Pasta is to make some delicious Eggplant Macaroni. I prepare this yum Eggplant Macaroni as a Main Dish every month or even more often. One trial wont be enough for this Eggplant Macaroni recipe, I am sure you will be making it again!.
Ingredients
1/2 lb Vegeroni or regular macaroni
3 Tbsp margarine
12 slices eggplant, cut 1/2 inch thick
Unbleached white flour
1 cup vegetable oil
2 tsp vegetable salt
1/2 tsp black pepper
1/4 cup onion, finely chopped
2 cups Vine Ripe Tomato Sauce
1 Tbsp parsley, finely chopped
1 tsp basil
1 cup Parmesan cheese, grated
12 1-inch squares Mozzarella cheese
3 Tbsp margarine, melted
Directions
Cook Vegeropi, or regular macaroni, according to directions on package.
Drain well.
Toss with margarine and keep warm.
Dip eggplant slices on both sides in flour.
Heat 1 /4 cup of vegetable oil and saute a few eggplant slices at a time, adding more oil to pan as required.
When eggplant is brown on both sides, drain on paper towels.
Season with salt and pepper.
Saute onion in remaining oil until tender and combine with Vine Ripe Tomato Sauce, parsley, and basil.
Simmer 5 minutes.
Stir Vegeroni, or macaroni, into 1 1/2 cups of the tomato sauce and spoon a layer of sauce over the bottom of a shallow baking dish.
Top with a layer of eggplant slices and a sprinkling of Parmesan cheese.
Repeat, using remaining Vegeroni, or macaroni, eggplant slices, and cheese.
Pour over remaining 1/2 cup of tomato sauce and top with Mozzarella cheese squares.
Spoon over melted margarine.
Bake for 30 minutes in a 350 degree oven until top is golden brown and bubbly.
Drain well.
Toss with margarine and keep warm.
Dip eggplant slices on both sides in flour.
Heat 1 /4 cup of vegetable oil and saute a few eggplant slices at a time, adding more oil to pan as required.
When eggplant is brown on both sides, drain on paper towels.
Season with salt and pepper.
Saute onion in remaining oil until tender and combine with Vine Ripe Tomato Sauce, parsley, and basil.
Simmer 5 minutes.
Stir Vegeroni, or macaroni, into 1 1/2 cups of the tomato sauce and spoon a layer of sauce over the bottom of a shallow baking dish.
Top with a layer of eggplant slices and a sprinkling of Parmesan cheese.
Repeat, using remaining Vegeroni, or macaroni, eggplant slices, and cheese.
Pour over remaining 1/2 cup of tomato sauce and top with Mozzarella cheese squares.
Spoon over melted margarine.
Bake for 30 minutes in a 350 degree oven until top is golden brown and bubbly.
