Pasta with Eggplant Recipe
Ingredients
| Eggplants | 3 Small | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 1 pound elbow macaroni or other pasta | ||
| 2 cups canned tomato sauce or basic tomato sauce | ||
| 1/2 pound mozzarella cheese, cut into slivers | ||
| Butter | 2 Tablespoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
1. Peel the eggplants and cut them into one-half-inch slices. Brown the slices in the oil and drain on absorbent paper.
2. Cook the macaroni in four quarts or more boiling salted water until just tender but still firm. Drain well. Preheat oven to moderate (350° F.).
3. Return the macaroni to the pot, add the sauce and stir well.
4. In a large greased casserole, arrange the macaroni, eggplant and moz-zarella in layers. Dot with butter and sprinkle with grated Parmesan cheese.
5. Place in oven and bake, uncovered, until bubbly and lightly browned, about twenty minutes.
2. Cook the macaroni in four quarts or more boiling salted water until just tender but still firm. Drain well. Preheat oven to moderate (350° F.).
3. Return the macaroni to the pot, add the sauce and stir well.
4. In a large greased casserole, arrange the macaroni, eggplant and moz-zarella in layers. Dot with butter and sprinkle with grated Parmesan cheese.
5. Place in oven and bake, uncovered, until bubbly and lightly browned, about twenty minutes.
Chef
