Eggplant-Macaroni Bake

EGGPLANT-MACARONI BAKE

4 Preparation Time :

Categories : Low-cal Pasta

Amount Measure Ingredient -- Preparation Method -- -- --

6 oz Elbow macaroni

2 tb Grated Parmesan cheese

2 tb Minced scallions

1 tb 1 t. olive oil

1/4 ts Black pepper

2 c Sliced eggplant,

2 md Sliced tomatoes,

1/2 thick

1/2 ts Basil

3 oz Shredded cheddar cheese

1/4 ts 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.

1 fat,

1 protein,

2 breads,

15 calories.

Per serving: 324 calories

Source: Weight Watchers Magazine, June 1993 - - - - - - - - - - - - - - - - - -