Baked Macaroni And Eggplant

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* Exported from MasterCook *

 

Baked Macaroni And Eggplant

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 97

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces fusilli pasta -- (twist)

1/2 cup whole peeled tomatoes

1 cup eggplant -- peeled

and cut in small cubes

1/2 medium onion -- chopped

1 cup non-fat milk

2 tablespoons flour

2 scoops Vege Fuel -- (protein powder)

2 teaspoons salt

3 cloves garlic -- minced

1/4 cup fresh basil -- chopped

1/2 teaspoon black pepper

2 tablespoons grated fat-free parmesan cheese

olive-oil-flavored cooking spray

 

Serving Size: 2

 

Preheat oven to 350 degrees. Coat a saute pan with olive-oil-flavored

cooking spray and saute the garlic and onion with the salt. Once the

liquid has evaporated and the onions begin to brown add the eggplant and

continue to cook for about 10 minutes, until the eggplant is tender but not

mushy. Add the tomatoes, basil, and pepper. Continue to cook for another

10 minutes.

 

Meanwhile, cook the pasta according to package directions. While the pasta

cooks, mix the Vege Fuel and the milk in a blender. Pour the mixture into

small saucepan and whisk in the flour. Bring the mixture to a boil over

medium heat, whisking constantly until the mixture is smooth. Remove from

the heat and whisk in the grated cheese. Add the eggplant mixture to the

Vege Fuel mixture and blend well. Add the pasta and toss to coat. Coat a

9 by 9 inch baking dish with olive-oil- flavored spray and fill with the

mixture. Bake for about 30 minutes, until golden brown.

 

Optional: You could substitute soy beverage for the skim milk for added

protein, but would add 2 grams of fat.

 

Nutritional analysis: Calories 475, Fat 0, Carbohydrates 64, Protein 43.

 

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