Title: Eggplant-Macaroni Bake
Categories: Diet Pasta
Yield: 4 Servings

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

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