Macaroni Casserole with Eggplant, Cheese and Tomato
- 1 Eggplant
- 1 onion
- 1 garlic
- 3 tablespoons olive oil
- 1 tablespoon Tomato paste
- 400 grams peeled tomatoes
- 1 teaspoon dried oregano
- 1 pinch sugar
- freshly ground peppers
- 1 handful fresh Basil
- 400 grams macaroni
- 1 tomato
- 125 grams Mozzarella
- 130 grams Whipped cream
- 50 grams grated Mountain cheese
- 50 grams grated Parmesan
- 1 teaspoon dried thyme
- butter (for greasing)
- Basil (for garnish)
Rinse and trim the eggplant and cut into thin slices. Shower with salt and leave for about 30 minutes. Rinse in cold water and pat dry with kitchen paper.
Peel and finely chop the onion and garlic. Sauté in some oil until translucent. Stir in the tomato paste and add the peeled tomatoes. Simmer for about 10 minutes. Add the oregano and season with sugar, salt and pepper.
Rinse the basil, shake dry, pluck off the leaves and chop. Fold into the tomato sauce.
Boil the macaroni in salted water until al dente. Rinse and drain.
Fry the eggplant slices in some oil on both sides until browned.
Peel the tomato, remove the stalk and cut into thin slices. Drain the mozzarella and also cut into thin slices.
Mix the cream with the grated cheese, the Parmesan and the thyme and season with salt and pepper.
Preheat the oven to 180°C (approximately 350ºF) and grease a large oven dish.
Layer the pasta, cheese mixture, eggplant and tomato sauce alternately in the dish. Top with tomato and mozzarella slices and bake about 30 minutes.
Cover the surface with aluminum foil to avoid browning too much.
Serve garnished with fresh basil leaves.