Eggplant-Macaroni Bake

A pasta bake that eats light. Instead of drowning the macaroni in a rich cream or cheese sauce, this one tosses it with parmesan, scallions, and a splash of the starchy pasta water, just enough to coat and bind without the heaviness.

The eggplant gets a quick sear in a nonstick pan first, which softens it and concentrates its flavor before it goes into the layers. Searing also keeps it from turning spongy and watery in the bake.

Then it’s all about layering: eggplant and fresh tomatoes on the bottom, basil, the macaroni in the middle, more eggplant and tomato on top, finished with a modest scatter of cheddar and a dusting of paprika.

Using fresh tomato slices rather than canned sauce keeps the dish bright and summery, and they soften into a light, jammy layer as it bakes.

It comes out bubbly and golden, a satisfying vegetarian main that won’t weigh you down.

Kitchen Tips

• Sear the eggplant before layering so it softens and doesn’t go spongy or watery in the bake.
• Reserve some pasta water before draining; that starchy liquid is what lightly binds the macaroni.
• Salt and drain the eggplant slices first if yours tend to be bitter.

Variations

• Add a layer of fresh mozzarella or a sprinkle of feta for more cheese.
• Tuck zucchini or roasted red peppers in with the eggplant.
• Use whole wheat or chickpea pasta to bump up the fiber and protein.