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Eggplant and Macaroni Cake


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A tasty baked paste preparation.

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Preparation Time : : 
Cooking Time : : 
Serves 4.
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Ingredients



For the eggplant layer
1 large eggplant (brinjal), thinly sliced
1 tbsp plain flour (maida)
1/4 tsp pepper powder
2 tbsp olive oil or oil
salt to taste

For the pasta layer
1 1/2 cups cooked macaroni
1/2 cup Tomato Sauce
4 tbsp grated cheese
1 tbsp tomato ketchup
1 tbsp chilli sauce
1 tsp fresh basil, chopped
salt to taste

To be mixed into a topping
4 tbsp bread crumbs
2 tbsp butter

Other ingredients
oil for greasing

Method

    For the eggplant layer
    1. Sieve the flour and salt togehter. Add in the crushed pepper.
    2. Coat each slice of eggplant with the flour mixture.
    3. Heat the oil in a large pan and cook the eggplant slices on a slow flame on both sides till the slices are evenly browned.
    4. Drain and keep aside.

    For the pasta layer
    1. Mix together all the ingredients in a bowl and keep aside.

    How to proceed
    1. Grease a 200 mm. x 200 mm. (8" x 8") baking dish.
    2. Line the baking dish with half of the eggplant slice palcing them close to one another ensuring there are no gaps.
    3. Spoon in the pasta mixture on top of the eggplant layer.
    4. Place the remaining eggplant slices on top of the pasta.
    5. Cover with the bread crumbs and butter topping.
    6. Bake in a preheated oven at 200°C (400°F) for 20 minutes till the bread crumbs are evenly browned.

    Tips
    1. You can add 1/2 cup of boiled vegetables (baby corn, french beans, carrot) to the pasta mixture to make a nutritious alternative.
    RECIPE SOURCE : Pizzas & PastaBuy this cookbook
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