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EGGPLANT-MACARONI BAKE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-cal Pasta
Amount Measure Ingredient -- Preparation Method
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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, 1/2" thick
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.
Each serving provides: 1 fat, 1 protein, 2
vegetables, 2 breads, 15 calories.
Per serving: 324 calories
Source: Weight Watchers Magazine, June 1993
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