HCB #40: Veggie Macaroni Bake

I’m not sure if I’ve ever had pasta and eggplant together, but I was willing to try it, and LOVED it!
I pre-baked the eggplant with some olive oil, garlic, oregano and some parm! YUM (used it as a base for my mac’ bake)

FYI: Eggplant is an excellent source of dietary fiber. Very good source of vitamins B1, B6 and potassium. Good source of copper, magnesium, manganese, phosphorus, niacin, and folic acid. Nasunin, an anthocyanin from eggplant peels, is a potent antioxidant and free-radical scavenger, and has protective activity against lipid peroxidation.= WINNNER

I blanched the veggies first. Then cooked them lightly in butter, garlic, and onions with a touch of oregano before assembly.
I used a bechamel sauce, that I infused with garlic, onion and bayleaf… Parmesan, provolone and mozzarella were my cheeses of choice.
bake it till it’s golden delicious!
My appetite might suck right now, but this will last me a couple days so I’m not worried. 
Happy Cooking lovies!


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