Serves: 8
Total Calories: 371

1 (1-ounce) package white sauce mix
milk
1 (8-ounce) package macaroni cooked and drained
1/2 cup Parmesan cheese grated
2 eggs beaten
1/4 teaspoon nutmeg ground
1/4 teaspoon black pepper
1 1/2 cups onions chopped
1/4 cup olive oil or vegetable oil
2 garlic large, minced
1 pound eggplant peeled and chopped (4 cups)
1 (8-ounce) can tomato whole, cut up and undrained
1 (8-ounce) can tomato sauce
1l4 cup tomato paste
1 tablespoon sugar
1 teaspoon cinnamon ground
3/4 teaspoon salt
2 tablespoons Parmesan cheese grated
4 ounces Muenster cheese shredded (about 1 cup)
Paprika

At least 1 1/2 hours or up to 24 hours before serving:

Grease a 2-quart shallow baking dish. Prepare sauce according to directions using milk. In a large bowl, stir sauce, macaroni, Parmesan cheese, eggs, nutmeg and pepper set aside.

In a 10- inch skillet over medium heat, sauté onions in oil for 10 minutes. Add garlic and sauté 5 minutes longer or until vegetables are beginning to brown. Stir in eggplant. Sauté for 5 minutes or until eggplant is softened. Mixture will be dry. Stir in tomatoes with liquid, tomato sauce, tomato paste, sugar, cinnamon and salt. Cook, stirring frequently, for 10 minutes or until thickened and liquid is mostly evaporated.

Place all but 2 cups of the macaroni mixture in baking dish. Spread with eggplant mixture. Top with remaining macaroni mixture. Sprinkle with Parmesan cheese. If making ahead, cover and refrgerate up to 24 hours.

Bake eggplant, uncovered, in a preheated 350° oven for 20 to 30 minutes. Sprinkle with Muenster cheese. Bake 10 minutes longer or until cheese is melted and casserole is heated through. Sprinkle with paprika before serving.

Nutritional Facts:

Serves: 8
Total Calories: 371
Calories from Fat: 175

More Recipes from the Make And Take Cookbook Cookbook:
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Potato Puff
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Sunshine Beets
Swiss Onion Casserole
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