Pasta & Eggplant Casserole               
Serves 6 - 8


1 lb. Whole Grain  Elbow Macaroni,
or your favorite pasta, like lasagna
4 Medium Sized Eggplants
½ Cup Pure Vegetable Oil
2 Cups
Marinara Sauce, or
Mushroom/Tomato Sauce,  
or use your favorite sauce.
Vegan Shredded Mozzarella Cheese
½ Cup Whole Wheat Bread Crumbs
Oil For Baking Dish


Slice the eggplant thinly.  
Fry in oil until brown on both sides.  
Drain well.  Or spray a cookie sheet with “spray oil” and
bake a few minutes, turning once.
Parboil the macaroni for 5 minutes.
Oil a casserole or baking dish.
Sprinkle with some of the bread crumbs
until the inside is coated.
First spread a layer of macaroni and cover with sauce.  
Add a layer of eggplant.
Next the
Vegan Mozzarella Cheese.  
Continue with a layer of macaroni and sauce.
Then another layer of eggplant,
covered by a layer of cheese.  
Sprinkle remaining bread crumbs on top.  
Bake for 20-30 minutes until the top browns.