Family Recipe Eggplant Pasta Casserole
BAKE 350F 30 MINS.
13X9 greased pan-SERVES 6-8
RECIPE:
8oz. pasta of choice- cooked El Dente,cooled and tossed with oil,set aside
1 eggplant- Peeled, cut in halves, broiled 4 mins. each side, cooled
1/2 cup parmesan cheese
1 cup shredded fine mozzarella
SAUCE:
2 T. butter
1 yellow onion diced
1 T. diced garlic or 1 clove
1- 28oz. can no salt crushed tomatoes
1 tsp. dried Italian seasoning
1/2 tsp salt or lite salt
dash of black pepper
dash of crushed red pepper(optional)
1- Lb. ground meat of choice- I used ground chicken
DIRECTIONS:
Melt butter in large pan. Add onions and saute for 5 mins. Add garlic and spices. Saute another minute. Add ground meat and brown. Strain excess grease if needed. Add crushed tomatoes. Bring to a boil and lower heat. Cover and simmer 30 mins.
ASSEMBLY:
Take greased pan and put half cooked macaroni in bottom. Cover the bottom. Add 1/2 the sauce mixture. Top with 1/2 eggplant slices. Sprinkle with 1/2 parmesancheese and 1/2 shredded mozzarella. Repeat the same layering again. Cover with foil and bake 25 mins. covered and 5 mins. uncovered. Let set 2 mins. before serving.
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