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1. To a large nonstick skillet, add the oil and heat over medium-high heat.
2. Add the garlic and onions and sauté until translucent.
3. Add the tomatoes, bay leaf, oregano, salt and pepper and mix well.
4. Cover and simmer for 25 minutes then remove from the heat.
5. Remove and discard the bay leaf.
6. Add the macaroni noodles to a large pot of slightly salted water and cook until al dente.
7. Drain.
8. To the same skillet add 1 tablespoon butter along with the remaining garlic.
9. Add the mushrooms and scallions and sauté until tender.
10. Add the drained noodles to the skillet and fry for 3 minutes, or until they just begin to crisp.
11. Transfer the mixture to a 10 x 10 inch glass baking dish.
12. Add the tomato mixture to a food processor and pulse until smooth.
13. Layer the mixture on top of the noodles.
14. Set out 3 shallow dishes.
15. Add flour to one.
16. In the second add the egg white, garlic, salt, paprika and parsley and whisk together.
17. In the third one add the bread crumbs.
18. Coat the eggplant slices in the first, then second and then third.
19. Spray a baking sheet with nonstick cooking spray and arrange the dredged eggplant on the sheet.
20. Place under a broiler for 3 minutes each side.
21. Place the fried eggplant slices on the tomato mixture.
22. Turn the oven to 450 degrees and preheat.
23. Bake for 10 minutes.
24. Sprinkle with cheese and bake another 5 minutes or until cheese is lightly browned.
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