Eggplant Parmesan

• Olive oil spray
• 1 cup elbow macaroni
• 3 to 6 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil, or 1 tablespoon chopped fresh
• Sea salt and freshly ground black pepper
• 8 to 12 ounces prepared marinara sauce
• 1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)
• 8 to 10 ounces mozzarella and/or provolone cheeses, shredded or sliced
• 4 or 5 cremini mushrooms, sliced
• Spinach, artichoke hearts, black olives, or other veggies, optional
• Grated Parmesan cheese, optional
• Bread crumbs, optional

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Place the pasta in the pot and add 1/3 cup water.
4. Stir to coat the noodles and spread them in an even layer.
5. Mix the garlic, oregano, basil, and salt and pepper into the jar of marinara sauce.
6. Layer about half the eggplant in the pot and cover it in marinara sauce.
7. Next distribute a light blanket of cheese (about half) over the sauce.
8. Add a layer of the mushrooms and other veggies such as artichoke hearts and olives, if desired.
9. Repeat, beginning with the eggplant layer, until the pot is full.
10. Sprinkle with Parmesan and/or bread crumbs, if desired.
11. Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 442
14. Protein: 27g
15. Carbohydrates: 21g
16. Fat: 28g
17. Cholesterol: 10mg
18. Sodium: 1143mg
19. Fiber: 3mg

olive oil spray, elbow macaroni, garlic, oregano, basil, salt, marinara sauce, eggplant, mozzarella andor, cremini mushrooms, black olives, parmesan cheese, bread crumbs

Taken from www.epicurious.com/recipes/food/views/eggplant-parmesan-378849 (may not work)