Baked Mac and Eggplant

Place pot on medium heat, saute garlic and white onions and bay leaf and Italian seasoning and tomatoes until tomatoes are tender, about 5-6 minutes.

Add in the canned mushrooms and carrots saute for another 5 minutes before adding the tomato paste. Roast tomatoes for 5 minutes before adding the stock. Let simmer and reduce for 15 minutes or until flavors develop. Season with salt and pepper along the way.

In another pot, melt your butter add flour, (onion powder, if you have) until it creates a paste. Pour in milk drop the bay leaf and then using a wire whisk mix everything until it creates a smooth sauce. If it gets too thick add in the water. Gradually add the grated cheddar cheese while whisking the sauce and season with salt and pepper. (If you have grated mozzarella, save for later.)

To assemble, get a small ovenproof container, pour a little bit of the tomato sauce and cheese sauce at the bottom. Start making a layer of the macaroni, eggplants, tomato sauce, cheese sauce, and drizzle with mozzarella. Repeat until you’ve created layers that fill up the whole pyrex.

Bake in preheated oven (180 degrees) until cheese bubbles or appear golden.