Pasta With Eggplant

 Pasta With Eggplant
 6 servings
 print recipe

3 small eggplants
1/2 cup good olive oil
1 pound elbow macaroni or other pasta
2 cups canned tomato sauce, homemade or your favorite brand
1/2 pound mozzarella cheese, cut into slivers
2 tablespoons butter
1/2 cup grated Parmesan cheese

Peel the eggplants and cut them into one-half-inch slices. Brown the slices in the oil and drain on paper towels. Cook the macaroni in four quarts or more boiling salted water until just tender but still firm. Drain well.

Preheat oven to 350 degrees F. Return the macaroni to the pot, add the sauce and stir well. In a large greased casserole, arrange the macaroni, eggplant and mozzarella in layers. Dot with butter and sprinkle with grated Parmesan cheese. Place in oven to bake, uncovered, until bubbly and lightly browned, about twenty minutes.</div>

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