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Pasta with Eggplant Recipe
|Olive oil||1⁄2 Cup (8 tbs)|
|Elbow macaroni/Other pasta||1 Pound|
|Canned tomato sauce/Basic tomato sauce||2 Cup (32 tbs)|
|Mozzarella cheese||1⁄2 Pound, cut into slivers|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Calories 695 Calories from Fat 313
% Daily Value*
Total Fat 35 g54.3%
Saturated Fat 11.9 g59.5%
Trans Fat 0 g
Cholesterol 49.8 mg
Sodium 828.4 mg34.5%
Total Carbohydrates 72 g24%
Dietary Fiber 9.8 g39.4%
Sugars 10.7 g
Protein 25 g49.2%
Vitamin A 16.5% Vitamin C 15.9%
Calcium 33.4% Iron 16.4%
*Based on a 2000 Calorie diet
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.