Eggplant-macaroni bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Elbow macaroni |
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Minced scallions |
| 1 | tablespoon | + 1 t. olive oil |
| ¼ | teaspoon | Black pepper |
| 2 | cups | Sliced eggplant, 1/2\" thick |
| 2 | mediums | Sliced tomatoes, 1/2\" thick |
| ½ | teaspoon | Basil |
| 3 | ounces | Shredded cheddar cheese |
| ¼ | teaspoon | Paprika |
Directions
1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve ¼ 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