Eggplant Parmigiana and Macaroni is a lovely vegetarian dish full of colour and flavour. The eggplant/aubergine adds body to the dish without being heavy while the mixture of spice and vegetables compliments perfectly. Serve as a main dish for a lot of happy people. Bearing in mind how much food is prepared, it still only takes 25 minutes from scratch. This recipe is ideal for those in a rush or, as is often the case in my house, unexpected guests.
Eggplant Parmigiana and Macaroni is a variety on the ever popular Chicken Parmigiana which uses chicken as well add ham or bacon.
Eggplant Parmigiana and Macaroni
An excellent vegetarian pasta main dish that has flavour, texture and aroma all in one dish.
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Servings: 4 people
Calories: 576kcal
Ingredients
- 1 tsp olive oil
- 3 clove garlic minced
- 1 1/2 cup onions minced
- 3 medium tomatoes 1/4'd
- 1/2 tsp oregano
- 1/8 tsp pepper
- 1 whole bay leaf
- 1/4 tsp salt
- 6 oz Elbow Macaroni
- 3 clove garlic Minced
- 1/2 cup scallions chopped
- 1 cup mushrooms sliced
- 1/2 cup White Flour
- 1 3/4 lb Eggplant 1/2in slices
- 1 large egg white slightly beaten
- 1/2 cup bread crumbs
- 1/2 cup parmesan grated
Instructions
- Add oil to a large nonstick skillet, place over medium-high heat, and brown 3 cloves minced garlic. Add onions, saute till clear.1 tsp olive oil, 3 clove garlic, 1 1/2 cup onions
- Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook about 25 minutes. Remove from heat. Discard Bay Leaf.3 medium tomatoes, 1/2 tsp oregano, 1/8 tsp pepper, 1/4 tsp salt, 1 whole bay leaf
- In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain.6 oz Elbow Macaroni
- Add 1 tablespoon butter in a nonstick skillet and brown 3 cloves minced garlic. Add scallions and mushrooms and saute. Add macaroni to skillet and fry for a few minutes, just till macaroni gets crispy.3 clove garlic, 1/2 cup scallions, 1 cup mushrooms
- Pour the macaroni mixture into a 10x10x2 inch baking dish.
- Place tomato mixture in processor and process until smooth. Spread on top of the macaroni.
- Arrange 3 flat bowls in a row. In the first bowl add the white flour. In the second bowl crack in the egg white.1/2 cup White Flour, 1 large egg white
- Add a sprinkle of garlic, salt, paprika, parsley, etc., and whip together. In the third bowl place the bread crumbs.1/2 cup bread crumbs
- Coat the eggplant slices with the flour, then the egg whites, and then the breadcrumbs. Place eggplant on a tray coated with cooking spray, broil for about 3 minutes on each side.1 3/4 lb Eggplant
- Place eggplant slices on tomato mixture; bake at 450 degrees for about 10 minutes.
- Sprinkle with cheese and bake another 5 minutes or until cheese is lightly browned.1/2 cup parmesan
- Better dig in and make sure to get your share since there probably won’t be any leftovers
Notes
A suprb mix of eggplant/aubergine and pasta to make a gorgeous dinner fit for any table.
Nutrition
Calories: 576kcal | Carbohydrates: 91g | Protein: 29g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 888mg | Potassium: 1011mg | Fiber: 13g | Sugar: 14g