Macaroni With Eggplant Recipe Recipe

Name: Macaroni With Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants; 3 tbsp. flour; 2 tbsp. butter; 4 c. skim lowfat milk; 1 pound macaroni, cooked and liquid removed (made without Large eggs); 1 c. grated Parmesan cheese; 2 c. vegetable oil; 2 tbsp. flour; 1 tbsp. pepper; 1/2 pound Mozzarella cheese, diced (part skim)

Servings: persons

3 eggplants
3 tbsp. flour
2 tbsp. butter
4 c. skim lowfat milk
1 pound macaroni, cooked and liquid removed (made without Large eggs)
1 c. grated Parmesan cheese
2 c. vegetable oil
2 tbsp. flour
1 tbsp. pepper
1/2 pound Mozzarella cheese, diced (part skim)

1
Slice the eggplant into 1/4 inch thick slices.
2
Sprinkle with salt and allow to drain for half an hour.
3
Wash and dry them and sprinkle with flour.
4
Heat the vegetable oil and fry the eggplants in the warm boil till slightly browned.
5
Remove and drain paper towels.
6
Make bechamel sauce with the butter and 2 Tbsp.
7
flour.
8
Add in the lowfat milk, pepper, and Parmesan.
9
Cook for a couple of min till thick.
10
Make layers of macaroni, eggplant, and the Mozzarella.
11
Pour the bechamel over all and bake at 350 degrees for about 45 min till browned on top.

1763

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggplants, 3 tbsp. flour, 2 tbsp. butter, 4 c. skim lowfat milk, and more.

Yes, Macaroni With Eggplant Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni With Eggplant Recipe

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