Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  elbow macaroni
  2        tablespoons  parmesan cheese -- grated
  2        tablespoons  scallions -- minced
  1         tablespoon  + 1 tsp olive oil
     1/4      teaspoon  ground black pepper
  1             medium  eggplant -- sliced 1/2" thick
  2             medium  tomatoes -- sliced 1/2" thick
     1/2      teaspoon  dried basil
  3             ounces  shredded cheddar cheese
     1/4      teaspoon  paprika

Preparation:

1. In large pot of boiling water, cook macaroni 8-10 minutes, until just tender; drain and reserve 1/4 cup cooking liquid. Place cooking liquid in large bowl; stir in Parmesan cheese, scallions, oil and pepper. Add macaroni; toss to mix well. Set aside 2. Spray large nonstick skillet with nonstick cooking spray; place over medium heat 30 secons. Cook eggplant 2-3 minutes on each side, until tender. 3. Preheat oven to 400 degrees. Spray an 8" square baking pan with nonstick cooking spray. Layer half the eggplant and tomatoes in pan; sprinkle with basil. Spread macaroni on top; layer remaining eggplant and tomatoes over macaroni. Sprinkle with ceddar cheese and paprika. Bake 20-35 minutes, until bubbling. Cut into 4 equal pices and serve.

Nutritional Information:

300 Calories (kcal); 9g Total Fat; (26% calories from fat); 14g Protein; 42g Carbohydrate; 24mg Cholesterol; 191mg Sodium