Ingredients

  • 1 tablespoon butter
  • 11 ounces macaroni
  • 3/4 cup sour cream
  • 2/3 cup milk
  • 6 eggs (beaten)
  • 1/2 cup pecorino cheese (grated)
  • 1/2 cup fresh basil (little reserved for garnish, remainder chopped)
  • 1/2 pound eggplant (sliced and lightly salted)
  • 1/2 pound zucchini (sliced)
  • 1/2 pound tomatoes (sliced)
  • 5 ounces mozzarella (diced)

Directions

  1. Preheat the oven to 350°F. Grease an 8 inch diameter ovenproof dish with butter. Cook the macaroni in boiling salted water according to the package instructions. Drain and tip into the dish, leaving a well in the center.
  2. In a bowl, mix the sour cream, milk, eggs, pecorino and basil. Season with salt and pepper. Pat the eggplant slices dry and layer with the zucchini and tomatoes in the center of the macaroni. Pour over the egg mixture.
  3. Bake for 40 mins, covering with aluminum foil if the top is browning too quickly. Sprinkle the mozzarella over the top, then bake for an additional 15 mins, until golden. Remove from the oven and garnish with the reserved basil.
Discover more recipes from RecipesPlus

NutritionView more

710Calories
Sodium23%DV550mg
Fat49%DV32g
Protein71%DV36g
Carbs24%DV72g
Fiber20%DV5g

PER SERVING *

Calories710Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat16g80%
Trans Fat
Cholesterol390mg130%
Sodium550mg23%
Potassium890mg25%
Protein36g71%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber5g20%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User