Eggplant-Macaroni Bake

Recipes Ingredients:

6 oz Elbow macaroni
2 c Sliced eggplant, 1/2" thick
2 tb Grated Parmesan cheese
2 md Sliced tomatoes, 1/2" thick
2 tb Minced scallions
1/2 ts Basil
1 tb + 1 t. olive oil
3 oz Shredded cheddar cheese
1/4 ts Black pepper
1/4 ts Paprika

Recipe Instructions:

1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside. 2. Spray large nonstick Skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. 3. Preheat Oven to 400F. Spray an 8" square pan with nonstick spray. Layer half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar Cheese and paprika. Bake 20-25 min., until bubbly. Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories. Per serving: 324 calories Source: Weight Watchers Magazine, June 1993