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| Eggplant-Macaroni Bake Recipe |
Category: Other / Low-Cal
Rating:
N/A
Servings: 4
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Ingredients
6 oz 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 oz shredded cheddar cheese
1/4 teaspoon paprika
Cooking Directions:
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.
Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories.
Per serving: 324 calories
Source: Weight Watchers Magazine, June 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
low-cal,cyberealm,mom'sbest
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