21 December 2012,03:46 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Grease and line a deep 23 cm round spring form tin. Add macaroni to a large pan of rapidly boiling water and cook until just tender. Drain and set aside.
  • Arrange eggplant on trays. Sprinkle with salt. Allow to stand for 25 minutes. Rinse well, Pat dry with paper towels.
  • Heat 2 tablespoons oil in a frying pan. Cook eggplant in batches in a single layer until golden on each side. Add more oil as required. Drain on paper towels.
  • Add onion and crushed garlic to same pan and stir over low heat until onion is tender. Add mince and brown, breaking up any lumps with a spoon or fork as it cooks.
  • Add undrained, crushed tomatoes, tomato paste, salt and pepper and stir well. Bring to the boil.
  • Reduce heat and simmer for 20 minutes. Set aside.
  • In a bowl, place peas, macaroni, mozzarella and cheddar cheeses, egg and half the parmesan. Use a wooden spoon to mix. Set aside.
  • Preheat oven to moderate 180°C. Place a slice of eggplant in the centre on the base of prepared tin.
  • Arrange three-quarters of remaining eggplant in an overlapping pattern to completely cover the base and sides of tin. Sprinkle with half the remaining parmesan cheese.
  • Combine the mince mixture with macaroni mixture. Carefully spoon filling into eggplant case, packing down well.
  • Arrange remaining eggplant slices, overlapping over the filling. Sprinkle with the remaining parmesan cheese.
  • Bake, uncovered 25-30 minutes or until golden. Allow to rest for 5 minutes before unmoulding onto a serving plate. Serve with salad, if desired.


  • 150 grams macaroni
  • 2-3 eggplant, sliced thinly lengthwise 
  • Salt
  • Cooking oil
  • 1 onion, chopped
  • 1 clove garlic, crushed 
  • 500 grams pork, beef or chicken mince 
  • 425 grams can tomatoes
  • 2 tablespoons tomato paste 
  • Salt and freshly ground black pepper, to taste 
  • 100 grams frozen peas 
  • 120 grams freshly grated mozzarella cheese
  • 120 grams freshly grated cheddar cheese 
  • 1 egg, beaten 
  • 100 grams freshly grated parmesan cheese

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