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