| 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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