Lombardy casserole is a mixture of eggplants, macaroni and tomatoes with a crispy cheese and crumb topping.
ingredients
serves 4 - 6
2 medium eggplants
salt
2 - 3 tablespoons olive oil
1/2 pound quick-cooking macaroni
1 tablespoon butter
1 can (9 ounce) tomato sauce or tomatoes
1/2 cup Cheddar cheese, finely grated
1 cup fresh breadcrumbs
method
1. Wash eggplants, trim off both ends and cut into slices. Place in a colander and sprinkle with salt. Press down with a plate and leave to stand for 1 hour, so that the excess moisture drains off.
2. Wash in cold water and dry on kitchen paper.
3. Preheat oven to moderate, 180°C (350°F).
4. Heat oil in a skillet and fry eggplant slices until golden brown on both sides.
5. Cook macaroni in boiling, salted water according to packet directions, until just tender. Drain well.
6. Grease a casserole with butter, then fill with layers of fried eggplants, macaroni and tomato, finishing off with a layer of tomato.
7. Sprinkle top with cheese and breadcrumbs, then cook, uncovered, above centre of oven for 15 - 20 minutes, or until heated through.
