Title: Eggplant-Macaroni Bake
Categories: Cyberealm, Mom's best, Low-cal
Yield: 4 Servings

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

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip