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Ingredients Jump to Instructions ↓

  1. 6 oz Elbow macaroni

  2. 2 tb Grated Parmesan cheese

  3. 2 tb Minced scallions

  4. 1 tb 1 t. olive oil

  5. 1/4ts Black pepper

  6. 2 c Sliced eggplant,

  7. 2 md Sliced tomatoes,

  8. 1/2" thick

  9. 1/2ts Basil

  10. 3 oz Shredded cheddar cheese

  11. 1/4ts Paprika

Instructions Jump to Ingredients ↑

  1. + Directions : 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, scallions, 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

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