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Full Online Book HomeLearning KitchenCasseroles - Pasta - Baked Macaroni And Eggplant Neapolitan
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Casseroles - Pasta -  Baked Macaroni And Eggplant Neapolitan Post by :warp981 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2668

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Casseroles - Pasta - Baked Macaroni And Eggplant Neapolitan

1/2 package Creamette elbow macaroni (1-lb.) -- uncooked
1 medium eggplant -- peeled and thinly
sliced
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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