Eggplant-macaroni Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cyberealm | 4 | Servings | |
INGREDIENTS
| 6 | oz | Elbow macaroni |
| 2 | T | Grated Parmesan cheese |
| 2 | T | Minced scallions |
| 1 | T | + 1 t. olive oil |
| 1/4 | t | Black pepper |
| 2 | c | Sliced eggplant, 1/2" thick |
| 2 | Sliced tomatoes, 1/2" thick | |
| 1/2 | t | Basil |
| 3 | oz | Shredded cheddar cheese |
| 1/4 | t | Paprika |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 24.5mg
Sodium: 251.2mg
Potassium: 240.4mg
Carbohydrates: 5.5g
Fiber: 2g
Sugar: 3g
Protein: 7.2g