4 medium eggplants (800 g)
1 tablespoon of salt
2 cups of macaroni (190 g)
3 tablespoons of olive oil
4 tablespoons of finely 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 finely 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 insides with a spoon, leaving a 1-cm border
Chop the insides into small pieces and set aside
Place the eggplant halves on a baking sheet and sprinkle with salt
Cover with aluminum foil and bake until tender (about 35 minutes)
Set aside
Bring 2 liters of water to a boil in a medium saucepan
Add the macaroni and cook until al dente (about 8 minutes)
Drain
In a large skillet, heat the olive oil over high heat
Saute the onion, garlic, and eggplant insides until they start to brown (about 8 minutes)
Add the tomato puree and parsley
When it starts to boil, reduce heat to medium and let simmer until the filling is tender (about 5 minutes)
Remove from heat, add the cooked macaroni, and stir
Fill the eggplant halves with this mixture and sprinkle with Parmesan cheese
Serve immediately
194 calories per serving
