Eggplant-Macaroni Bake

Directions

In a large pot of boiling water, cook macaroni 8 to 10 minutes, just until tender.

Drain, and reserve ¼ cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scallions, oil, and pepper.

Add macaroni, toss well to mix. Set aside.

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

Preheat oven to 400℉ (200℃). Spray an 8 inch 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 to 25 min., until bubbly.