Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Elbow macaroni 2 c Sliced eggplant, 1/2" thick
2 tb Grated Parmesan cheese 2 md Sliced tomatoes, 1/2" thick
2 tb Minced scallions 1/2 ts Basil
1 tb + 1 t. olive oil 3 oz Shredded cheddar cheese
1/4 ts Black pepper 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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