6 ounces elbow macaroni
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, scallions, oil, and pepper. Add macaroni, toss well to mix. Set aside.
2 tablespoons grated parmesan cheese
2 tablespoons minced scallions
1 tablespoon + 1 teaspoon olive oil
1/4 tablespoon black pepper
2 cups sliced eggplant, 1/2-inch thick
2 medium sliced tomatoes, 1/2-inch thick
1/2 tablespoon basil
3 ounces shredded cheddar cheese
1/4 tablespoon paprika
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-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 20-25 minutes, until bubbly.
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