Eggplant Mac And Cheese Food

EGGPLANT MAC AND CHEESE

Steps:

• Peel the eggplant, cut it into 1-inch cubes and arrange them in a single layer on a clean kitchen towel. Sprinkle with salt and set aside for 20 minutes.
• Preheat the oven to 350°F and coat large baking sheet with nonstick spray. Blot the eggplant with paper towels and arrange the cubes in a single layer on the prepared baking sheet. Drizzle with a small amount of olive oil (1 to 2 tablespoons), season with freshly ground pepper and roast until tender and lightly browned, 15 to 20 minutes. Set aside.
• While the eggplant roasts, bring a large pot of salted water to a boil. Add the conchiglie and cook until tender but not soft (al dente). Drain and set aside.
• Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
• Heat the butter in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the flour and mix well. Continue cooking for another 2 to 3 minutes, until the mixture is smooth and golden in color. Gradually add the warmed milk, whisking continually until well blended.
• Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with salt and pepper.
• Reduce the heat to low, add the fontina and stir until completely melted. Add the goat cheese, sun-dried tomatoes and chives. Stir until creamy and smooth, then add the macaroni and reserved eggplant. Combine well, remove from the heat and allow to stand 5 minutes. Stir again, then serve.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.