Broiled Eggplant will absorb oil like a sponge, if you're not concerned with watching your fat intake then feel free to fry the eggplant slices in oil rather than broil them.

     1 ts Olive Oil
      3 cl Garlic, Minced
  1 1/2 c  Onions, Minced
      3 md Unpeeled Tomatoes (about
           1 1/2 lb), Quartered
    1/2 ts Oregano
    1/8 ts Pepper
      1    Bay Leaf
    1/4 ts Salt

      6 oz Elbow Macaroni
      3 cl Garlic, Minced
    1/2 c  chopped scallions or
            1/2 medium sweet onion
      1 c  sliced mushrooms

    1/2 c  White flour
      1    3/4 lb Unpeeled Eggplant,
            Cut Into 12 (1/2 in.) Slices
      1    Egg White, Slightly Beaten
    1/2 c  Dry Breadcrumbs
    1/2 c  Grated Parmesan

Add oil to a large nonstick skillet, place over medium-high heat,
and brown 3 cloves minced garlic. Add onions, saute till clear.

Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook
about 25 minutes. Remove from heat. Discard Bay Leaf.

In a large pot of boiling water, cook macaroni 8-10 minutes,
just until tender. Drain.

Add 1 tablespoon butter in a nonstick skillet and brown 3 cloves
minced garlic. Add scallions and mushrooms and saute. Add
macaroni to skillet and fry for a few minutes, just till macaroni
gets crispy.

Pour the macaroni mixture into a 10x10x2 inch baking dish.

Place tomato mixture in processor and process until smooth.
Spread on top of the macaroni.

Arrange 3 flat bowls in a row. In the first bowl add the white

In the second bowl crack in the egg white. Add a sprinkle of
garlic, salt, paprika, parsley, etc., and whip together.

In the third bowl place the bread crumbs.

Coat the eggplant slices with the flour, then the egg whites,
and then the breadcrumbs. Place eggplant on a tray coated
with cooking spray, broil for about 3 minutes on each side.

Place eggplant slices on tomato mixture; bake at 450 degrees
for about 10 minutes.

Sprinkle with cheese and bake another 5 minutes or until cheese
is lightly browned.

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