Eggplant-Macaroni Bake Recipe

Step 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.

Step 2

Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender.

Step 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

Things You'll Need

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

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