🫙 From the Spice Rack
Eggplant-Macaroni Bake
6 oz Elbow macaroni 2 tb Grated Parmesan cheese 2 tb Minced scallions 1 tb + 1 t. olive oil 1/4 ts Black pepper 2 c Sliced eggplant, 1/2" thick 2 md Sliced tomatoes, 1/2" thick
maineasy
Ingredients8 items
Ingredients
- 6ozelbow macaroni
- 2tbsp grated parmesan cheese
- 2tbsp minced scallions
- 1tbsp + 1 t. olive oil
- 1/4tsp black pepper
- 2cup sliced eggplant, 1/2" thick
- 2medium sliced tomatoes, 1/2" thick
- 1/2tsp basil
Directions
- 1
6 oz Elbow macaroni 2 tb Grated Parmesan cheese 2 tb Minced scallions 1 tb + 1 t
- 2
olive oil 1/4 ts Black pepper 2 c Sliced eggplant, 1/2" thick 2 md Sliced tomatoes, 1/2" thick 1/2 ts Basil 3 oz Shredded cheddar cheese 1/4
- 3
In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender
- 4
Drain, and reserve 1/4 cup of the cooking liquid
- 5
Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper
- 6
Add macaroni, toss well to mix
- 7
Set aside
- 8
Spray large nonstick skillet with spray