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  Recipe Home » Misc » Eggplant-Macaroni Bake
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  Eggplant-Macaroni Bake
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
6 oz Elbow macaroni
2 tbsp Grated Parmesan cheese
2 tbsp Minced scallions
1 tbsp + 1 t. olive oil
1/4 tsp Black pepper
2 cup Sliced eggplant, 1/2" thick
2 medium Sliced tomatoes, 1/2" thick
1/2 tsp Basil
3 oz Shredded cheddar cheese
1/4 tsp Paprika
Instructions:
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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