• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant-Macaroni Bake

  • Recipe Submitted by on

Category: Low Calorie

 Ingredients List

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

 Directions

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

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