Name: Eggplant-Macaroni Bake
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cyberealm, Mom’s best, Low-cal	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

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