You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Eggplant and Macaroni Bake Eggplant and Macaroni Bake by Tarla Dalal Sliced eggplant sautéed in olive oil is layered with a tangy preparation of macaroni, topped with cheese and baked to create a picture-perfect delicacy! The mild flavour of pepper lingers in the eggplant slices even after it is sandwiched and baked with other ingredients, making it a very pleasant treat to the taste buds. Serve the Eggplant and Macaroni Bake fresh off the oven before it becomes watery. 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Close 25 Nov 2014 This recipe has been viewed 10356 times 4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Eggplant and Macaroni Bake recipe - How to make Eggplant and Macaroni Bake Tags Italian Veg PastaPastasOne Meal DinnerMicrowaveNon-stick PanFoods to cook in September Preparation Time: 15 mins Cooking Time: 8 mins Total Time: 23 mins 2Makes 2 servings Show me for servings Ingredients For The Eggplant Layer4 thin brinjal (baingan / eggplant) slices1 tbsp plain flour (maida)1/4 tsp freshly ground black pepper (kalimirch)2 tbsp olive oil salt to tasteFor The Macaroni Filling1 cup cooked macaroni1/2 cup pizza sauce1 tbsp tomato ketchup1 tsp dry red chilli flakes (paprika) salt to tasteOther Ingredients4 tbsp grated processed cheese Method For the eggplant layerFor the eggplant layerCombine the plain flour, salt and pepper powder in a plate and mix well.Coat each slice of eggplant with the plain flour mixture.Heat the olive oil on a non-stick tava (griddle) and cook the eggplant slices on a medium flame for 3 to 4 minutes or till both the sides turn light brown in colour.Remove from the flame and keep aside.For the pasta layerFor the pasta layerHeat a broad non-stick pan, add the pizza sauce, macaroni, tomato ketchup, chilli flakes and little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.How to proceedHow to proceedDivide the pasta layer into 2 equal portions and keep aside.Place 2 eggplant slices on a microwave safe plate. Put a portion of the prepared pasta layer on each of the slices and spread it evenly.Cover with the remaining 2 eggplant slices.Sprinkle 2 tbsp of grated cheese on each stuffed eggplant and microwave on high for 2 minutes.Serve immediately. Nutrient values per servingEnergy437 calProtein50.6 gCarbohydrates44.1 gFiber4.3 gFat23.6 gCholesterol0 mgVitamin A658 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B30.9 mgVitamin C37.1 mgFolic Acid45.2 mcgCalcium212.9 mgIron1.5 mgMagnesium0 mgPhosphorus0 mgSodium171.2 mgPotassium252.7 mgZinc0.1 mg