*  Exported from  MasterCook  *
 
                           EGGPLANT-MACARONI BAKE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 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, 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
  
 
 
                    - - - - - - - - - - - - - - - - - -