Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  elbow macaroni
  2        tablespoons  grated parmesan cheese
  2        tablespoons  minced scallions
  1         tablespoon  olive oil -- plus
  1           teaspoon  olive oil
     1/4      teaspoon  black pepper
  2               cups  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:

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. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. 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.

Nutritional Information:

310 Calories (kcal); 13g Total Fat; (38% calories from fat); 12g Protein; 35g Carbohydrate; 24mg Cholesterol; 188mg Sodium