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Low-fat Eggplant Parmigiana and Macaroni

A home-style Low-fat Eggplant Parmigiana and Macaroni made with Olive Oil, Onions Minced, Pepper, Salt, and White Flour. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1 1/2 cup
• 1/8 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Our June-99

2. 2

   Recipe of the Month is Broiled Eggplant Parmigiana and Macaroni.

3. 3

   Eggplant will absorb oil like a sponge; if you're not concerned with watching your fat intake then feel free to fry the eggplant slices in oil rather than broil them.

4. 4

   Add oil to a large nonstick skillet, place over medium-high heat, and brown 3 cloves minced garlic. Add onions, saute till clear.

5. 5

   Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook about 25 minutes. Remove from heat. Discard Bay Leaf.

6. 6

   In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain.

7. 7

   Add 1 tablespoon butter in a nonstick skillet and brown 3 cloves minced garlic.

8. 8

   Add scallions and mushrooms and saute.

9. 9

   Add macaroni to skillet and fry for a few minutes, just till macaroni gets crispy.

10. 10

    Place tomato mixture in processor and process until smooth.

11. 11

    Spread on top of the macaroni.

12. 12

    Arrange 3 flat bowls in a row. In the first bowl add the white flour.

13. 13

    In the second bowl crack in the egg white. Add a sprinkle of garlic, salt, paprika, parsley, etc., and whip together.

14. 14

    Place eggplant on a tray coated with cooking spray, broil for about 3 minutes on each side.

15. 15

    Place eggplant slices on tomato mixture; bake at 450 degrees for about 10 minutes.

16. 16

    Sprinkle with cheese and bake another 5 minutes or until cheese is lightly browned.