4 medium eggplants (800 g)
1 tablespoon of salt
2 cups of macaroni (190 g)
3 tablespoons of olive oil
4 tablespoons of chopped onion
4 cloves of garlic, minced
1 cup of tomato puree (250 g)
2 tablespoons of fresh parsley, chopped
1/2 cup of grated Parmesan cheese (55 g) for sprinkling
4 medium eggplants (800 g)
1 tablespoon of salt
2 cups of macaroni (190 g)
3 tablespoons of olive oil
4 tablespoons of chopped onion
4 cloves of garlic, minced
1 cup of tomato puree (250 g)
2 tablespoons of fresh parsley, chopped
1/2 cup of grated Parmesan cheese (55 g) for sprinkling
Preheat the oven to 400°F (200°C)
Cut the eggplants in half lengthwise
Scoop out the flesh, leaving a 1-cm border
Chop the eggplant into small pieces and set aside in a bowl
In a baking dish, arrange the eggplant halves and sprinkle with salt
Cover with aluminum foil and bake for about 35 minutes or until tender
Set aside
Boil 2 liters of water in a large pot at high heat
Add the macaroni and cook until al dente, about 8 minutes
Drain
In a large skillet with olive oil, sauté the onion, garlic, and eggplant flesh over medium-high heat for about 8 minutes or until golden brown
Add the tomato puree and parsley
When it comes to a boil, reduce the heat to medium and let simmer for about 5 minutes or until the eggplant is tender
Remove from heat, add the cooked macaroni, and mix well
Stuff the eggplant halves with this mixture and sprinkle with Parmesan cheese
Serve immediately
(194 calories per serving)
