Eggplant-Noodle Gratin

Eggplant-Noodle Gratin
Photo by Jan Smith

Ingredients

  • 2/3 cup (about 2 1/2 ounces) shredded provolone cheese
  • 3 cups hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta)
  • ¾ teaspoon salt
  • 3 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh oregano
  • + 7 more ingredients
    • 1 cup chopped red bell pepper
    • ¼ teaspoon freshly ground black pepper
    • 1 cup chopped yellow onion
    • 2 cups chopped tomato
    • Cooking spray
    • ¼ cup chopped fresh basil
    • 4 cups coarsely chopped peeled eggplant

Preheat oven to 350°.Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and bell pepper; sauté 5 minutes or until eggplant is tender. Add tomato and garlic; sauté 1 minute. Remove from heat; stir in noodles and next 5 ingredients (through black pepper). Spoon into an...

View full recipe at My Recipes

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