Ingredients
1
cup uncooked elbow macaroni (3 1/2 oz)
1
egg white
1/4
cup grated Parmesan cheese
2
tablespoons milk
3/4
lb ground lamb
1 1/2
cups cubed peeled eggplant
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
medium onion, chopped (1/2 cup)
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
clove garlic, finely chopped
1
cup milk
1
tablespoon cornstarch
2
tablespoons grated Parmesan cheese
1
egg, beaten
Preparation
Heat oven to 350°F. Cook and drain macaroni as directed on package. Stir in remaining macaroni mixture ingredients.
Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining lamb mixture ingredients.
In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining sauce ingredients.
In ungreased 1 1/2-quart casserole, place half of macaroni mixture. Top with lamb mixture, remaining macaroni mixture and the sauce.
Bake uncovered about 40 minutes or until set in center.
