Ingredients
- 8 with nonstick spray (square pan)
- 2 scallions (minced)
- 1/4 cooking liquid
- 2 c eggplant (sliced)
- 6 oz elbow macaroni
- 3 oz cheddar cheese (shredded)
- 2 tb parmesan cheese (grated)
- 1 t olive oil
- 1/4 ts black pepper
- 1/4 ts paprika
- 1/2 ts basil
- 2 slices tomatoes (sliced)
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
