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.