Eggplant-Macaroni Bake
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, elbow macaroni
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
scallions, spring or green onions
minced |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
eggplant
sliced |
*
|
| 2 | each |
tomatoes
sliced |
|
| ½ | teaspoon |
basil
|
*
|
| 3 | ounces |
cheddar cheese
shredded |
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, elbow macaroni
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
scallions, spring or green onions
minced |
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
eggplant
sliced |
*
|
| 2 | each |
tomatoes
sliced |
|
| 2.5 | ml |
basil
|
*
|
| 86.7 | ml/g |
cheddar cheese
shredded |
|
| 1.3 | ml |
paprika
|
|
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.
