Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ounces Elbow macaroni
2 Tablespoon Grated Parmesan cheese
2 Tablespoon Minced scallions
1 Tablespoon + 1 t. olive oil
1/4 Teaspoon Black pepper
2 cup Sliced eggplant, 1/2" thick
2 medium Sliced tomatoes, 1/2" thick
1/2 Teaspoon Basil
3 Ounces Shredded cheddar cheese
1/4 Teaspoon Paprika |
Preparation:
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. |
