It's OK to be cheesy when you prepare this classic Italian dish. When you are looking for a meatless Italian staple, this is eggs-actly the recipe you want.
Ingredients
For 0002 Person(s)
Recipe
1 cup(s) elbow macaroni, dry
5garlic cloves, minced
1/4 teaspoon(s) oregano
1 tablespoon(s) fresh basil, chopped
1 teaspoon(s) salt, to taste
1 teaspoon(s) fresh ground pepper, to taste
1 1/2 cup(s) marinara
2 cup(s) eggplant, peeled and cut into 1-in. cubes
1 cup(s) mozzarella, shredded
2 tablespoon(s) Parmesan cheese, grated
3 ounce(s) bread crumbs
Directions
In a Dutch oven pot, place pasta with 1/3 cup of water. Make sure to spread the pasta out into a single even layer with water coating the pasta.
In a medium sized bowl, mix the marinara sauce with oregano, basil, garlic salt and pepper. Place the eggplant cubed in the pot on top of the noodles. Spread a layer of marinara sauce on top of eggplant.
Sprinkle half the mozzarella cheese on top of the marinara in an even layer.
Repeat, starting with eggplant layer until pot is full.