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Macaroni and Eggplant

Macaroni and Eggplant
Macaroni and Eggplant might be just the main course you are searching for. This recipe serves 10. One portion of this dish contains approximately 12g of protein, 13g of fat, and a total of 224 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up perciatelli, garlic cloves, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours. You can put away the pre packaged macaroni and cheese at the store, and Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese.

Instructions

1
Cut eggplants lengthwise into 20 (1/4-inch-thick) slices total with a long serrated knife and transfer to a colander. Toss with 2 tablespoons sea salt, then let drain 1 hour.
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EggplantEggplant
Sea SaltSea Salt
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Serrated KnifeSerrated Knife
ColanderColander
2
While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring, until golden, about 6 minutes.
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EggplantEggplant
GarlicGarlic
OnionOnion
Cooking OilCooking Oil
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PotPot
3
Add tomatoes with their juice and remaining 1/2 teaspoon sea salt, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Stir in basil.
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Sea SaltSea Salt
TomatoTomato
BasilBasil
JuiceJuice
4
Gently squeeze eggplant to remove excess moisture (this helps reduce any bitter flavor) and pat dry.
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EggplantEggplant
5
Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, turning over once with tongs, until golden, about 4 minutes per batch.
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EggplantEggplant
Cooking OilCooking Oil
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Kitchen ThermometerKitchen Thermometer
Frying PanFrying Pan
TongsTongs
6
Transfer with tongs to paper towels to drain.
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Paper TowelsPaper Towels
TongsTongs
7
Cook pasta in a large pot of boiling salted water until al dente, then drain in colander and rinse under cold water to stop cooking.
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PastaPasta
WaterWater
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ColanderColander
PotPot
8
Drain well and toss pasta with 1 tablespoon oil.
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PastaPasta
Cooking OilCooking Oil
9
Put oven rack in middle position and preheat oven to 350°F.
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OvenOven
10
Spread 1/2 cup tomato sauce in bottom of a 13- by 9-inch glass or ceramic baking dish.
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Tomato SauceTomato Sauce
SpreadSpread
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Baking PanBaking Pan
11
Line up 5 pasta strands parallel to one another on a work surface and cut crosswise into thirds. Put 1 fried eggplant slice on work surface and stack cut pasta (15 pieces) across 1 end of slice.
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EggplantEggplant
PastaPasta
12
Roll up eggplant, leaving ends of pasta exposed, and transfer to baking dish, seam side down. Make more rolls in same manner with remaining eggplant and pasta, transferring to dish (rolls will fit snugly). Spoon remaining sauce over eggplant, then cover dish loosely with foil.
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EggplantEggplant
PastaPasta
RollRoll
SauceSauce
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
13
Bake until rolls are heated through, about 15 minutes.
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RollRoll
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OvenOven
1
•Tomato sauce, without basil, can be made 2 days ahead and cooled, uncovered, then chilled, covered. Stir in basil before proceeding.•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.•Dish can be assembled (but not baked) 1 day ahead and chilled, covered (basil may discolor). Bring to room temperature to bake.
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Tomato SauceTomato Sauce
BasilBasil
Cooking OilCooking Oil
Equipment you will use
Kitchen ThermometerKitchen Thermometer
OvenOven
Frying PanFrying Pan
DifficultyExpert
Ready In5 hrs
Servings10
Health Score10
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
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