macaroni with (fried) eggplant

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untried, higher fat

 

 

* Exported from MasterCook *

 

Macaroni with Eggplant

 

Recipe By :Sonia Uvezian

Serving Size : 6 Preparation Time :0:00

Categories : New Import Pasta

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk

1 cup plain yogurt -- at room temperature

salt and white pepper -- to taste

1 cup freshly grated parmesan cheese

1 pound elbow macaroni -- cooked and drained

1/2 pound mozzarella cheese -- thinly sliced

FRIED EGGPLANT:

1 1/4 pounds eggplant

salt

1/3 cup flour

oil for frying

 

Prepare ahead of time: FRIED EGGPLANT - Peel 1 large eggplant decoratively,

leaving 1/2-inch strips unpeeled between peeled strips. Cut crosswise into

3/8-inch thick slices and lay on paper towel. Salt; weigh; let stand 30 minutes.

rinse and dry thoroughly. Coat lightly with flour. Fry in olive or corn oil -

maybe 1/4 cup. Drain on paper towels. Use in recipes.

 

1. In a medium, heavy saucepan melt the butter over moderate heat. Add the flour

and stir about 2 minutes. Gradually stir in the milk, then the yogurt and salt

and pepper. Cook gently until the sauce is smooth, thickened, and heated

through. Stir in the Parmesan cheese and remove from the heat.

 

2. In a buttered casserole place layers of macaroni, eggplant, mozzarella, and

cheese sauce in that order until all are used up. Bake in a preheated 350F oven

about 45 minutes or until nicely browned on top.

 

Description:

" Uses already fried eggplant "

Source:

" Book of Yogurt: International Collection of Recipes 1978 "

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Per Serving (excluding unknown items): 672 Calories; 26g Fat (34.8% calories

from fat); 31g Protein; 78g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol;

550mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Non-Fat

Milk; 3 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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