My mom has been making this recipe for years but I have just recently started making it for my family. Shockingly enough everyone except Tabitha will eat it. I eat a whole half as my main course but the kids and Lou like it as a side dish. It yummy and healthy, always a plus…
- 2 large eggplants
- 1 cup of whole-wheat elbow macaroni (any small pasta will work)
- 2 tbsp of butter
- 1 onion finely chopped
- 6 mushrooms chopped (can use more if you want)
- 8 tbsp of milk
- 8 tbsp of grated Parmesan cheese
- 2 tbsp of parsley or any other herb you like. I sometimes use dill or tarragon.
Cut the eggplants in half lengthwise, and scoop out the flesh. Reserve the shells, placing them on a cookie sheet. Chop the eggplant flesh into small pieces. Cook the pasta according to instructions on the package. Melt butter into the saucepan and add the onion. Sauté the onion for 5 minutes, then add the chopped eggplant and mushrooms. Continue to cook for about 15-20 minutes or until the vegetables are cooked. Stir in the pasta, milk, Parmesan and parsley with salt and pepper to taste. Divide this mixture between the eggplant shells, spooning it into them neatly. At this point you can refrigerate the eggplants until you are ready to cook them. Sprinkle with Parmesan. Cook at 350 degrees for about 15 minutes or until hot.
This recipe is super adaptable. You can substitute different cheeses, add other veggies or even sauté leeks instead of an onion. Have fun being creative and ENJOY…