Eggplant-macaroni bake

4 servings

Ingredients

Quantity Ingredient
6 ounces Elbow macaroni
2 tablespoons Grated Parmesan cheese
2 tablespoons Minced scallions
1 tablespoon + 1 t. olive oil
¼ teaspoon Black pepper
2 cups Sliced eggplant, 1/2\" thick
2 mediums Sliced tomatoes, 1/2\" thick
½ teaspoon Basil
3 ounces Shredded cheddar cheese
¼ teaspoon Paprika

Directions

1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve ¼ 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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