Broiled Eggplant Parmigiana and Macaroni

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1 teaspoon olive oil
3 cloves garlic, minced
1 1/2 cups onions, minced
3 medium unpeeled tomatoes (about 1 1/2 lb), quartered
1/2 teaspoon oregano
1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon salt
6 ounces elbow macaroni
3 cloves garlic, minced
1/2 cup chopped scallions or
1/2 medium sweet onion
1 cup sliced mushrooms
1/2 cup white flour
1 3/4 pounds unpeeled eggplant, cut into 12 (1/2-inch) slices
1 egg white, slightly beaten
1/2 cup dry breadcrumbs
1/2 cup grated parmesan

Add oil to a large nonstick skillet, place over medium-high heat, and brown 3 cloves minced garlic. Add onions, sauté till clear. Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook about 25 minutes. Remove from heat. Discard Bay Leaf.

In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain.

Add 1 tablespoon butter in a nonstick skillet and brown 3 cloves minced garlic. Add scallions and mushrooms and sauté. Add macaroni to skillet and fry for a few minutes, just till macaroni gets crispy.

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. Add a sprinkle of garlic, salt, paprika, parsley, etc., and whip together. In the third bowl place the 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.

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.



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