Chicken Marsala with Eggplant and Pasta Casserole

Chicken Marsala, sauteed eggplant strips, and pasta are baked together creating an Italian-inspired casserole for weeknights or dinner parties.

Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite,...

Ingredients

• 1 1/2 cups elbow macaroni
• 3 eggplants, peeled and cut lengthwise into 1/4-inch thick slices
• 6 tablespoons olive oil, divided
• 2 teaspoons garlic powder
• salt and ground black pepper to taste
• 1 onion, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 6 chicken thighs
• 1 pinch garlic powder, or more to taste
• 1/2 cup Marsala wine
• 1/4 cup water
• 1/4 cup tomato paste
• 2 teaspoons fresh oregano leaves
• 2 leaves fresh sweet basil, chopped
• 1 sprig fresh rosemary, leaves stripped
• 1/4 cup grated Parmesan-Romano cheese, or to taste (optional)