Ingredients Jump to Instructions ↓

  1. 6 ounces elbow macaroni

  2. 2 tablespoons grated parmesan cheese

  3. 2 tablespoons minced scallions

  4. 1 tablespoon olive oil -- plus

  5. 1 teaspoon olive oil

  6. 1/4 teaspoon black pepper

  7. 2 cups sliced eggplant --

  8. 2 medium sliced tomatoes --

  9. 1/2" thick

  10. 1/2 teaspoon basil

  11. 3 ounces shredded cheddar cheese

  12. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Preparation : 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. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. 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.


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