Eggplant Macaroni Bake

Serving Size : 4
Ingredients

for prepare Eggplant Macaroni Bake

:

Amount	Measure	Ingredient - Preparation Method
6	ounces	elbow macaroni
2	tablespoons	grated parmesan cheese
2	tablespoons	minced scallions
1	tablespoon	+ 1 t. olive oil
1/4	teaspoon	black pepper
2	cups	sliced eggplant - 1/2" thick
2	medium	sliced tomatoes - 1/2" thick
1/2	teaspoon	basil
3	ounces	shredded cheddar cheese
1/4	teaspoon	paprika

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.

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