Name: Baked macaroni with eggplant, ham and cheese
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 Eggplant; 200 g Ham; 100 ml Cream; 100 g Hard cheese; 300 g Macaroni; 5 Eggs; 1 Garlic clove; 10 g Butter; to taste Salt and pepper; to taste Herbs

Instructions

Tip: tap a step to mark it as done.

Cook the macaroni in salted water until tender, then drain. Slice the eggplant, salt it lightly and let it stand for a few minutes to draw out the bitterness, then rinse. Cut the ham into thin strips.
Grease a loaf pan with the butter. Spread one-third of the macaroni over the bottom, top with half the eggplant and cover with half the ham. Repeat the layers, then top with the remaining macaroni.
Whisk the eggs into the cream and season with the crushed garlic clove, a handful of your favorite aromatic herbs, salt and pepper.
Pour the egg mixture over the pasta, sprinkle with the grated cheese and bake in an oven preheated to 180 °C (350 °F) for 40 minutes. Serve with fresh vegetables and herbs.

Tip: Cut the eggplant into thin slices, no more than half a centimeter thick—it goes into the pan raw, and thicker slices would not soften in the egg mixture within 40 minutes.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 601 kcal
Protein: 34 g
Carbohydrates: 64 g
of which sugars: 6.3 g
Fat: 23 g
of which saturates: 11 g
Fiber: 5.1 g
Salt: 2.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zapečené makaróny s baklažánom, šunkou a syrovou omáčkou