Pasta: Baked Macaroni and Eggplant Neapolitan

posted by SandyOH 08-16-100 6:53 AM

* Exported from MasterCook *
Baked Macaroni and Eggplant Neapolitan
Recipe By : Creamette Pasta
Serving Size : 6 Preparation Time :0:00
Categories : Pasta/Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 package Creamette elbow macaroni (1-lb.) -- uncooked
1 medium eggplant -- peeled and thinly
2 tablespoons olive oil
1 jar Classico or other pasta sauce (26-oz.)
2 cups shredded Mozzarella cheese (8-oz.)
6 tablespoons grated Parmesan cheese

Cook elbow macaroni as package directs; drain. Preheat oven to 425 F.

In a large skillet, cook eggplant, a few slices at a time, in olive oil until well browned. Drain on paper towels; keep warm.

Reserving 1 cup pasta sauce, combine remaining sauce with cooked macaroni.

In a 2-quart baking dish, layer half the macaroni mixture, 3/4 cup Mozzarella, half the eggplant and 2 tablespoons Parmesan cheese; repeat layers. Top with reserved pasta sauce and remaining 1/2 cup Parmesan cheese. Bake uncovered 15 minutes or until hot and bubbly. Refrigerate leftovers.

Serves 4-6

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