Eggplant-macaroni Bake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Elbow macaroni,
2 tbsp: Grated Parmesan cheese,
2 tbsp: Minced scallions,
1 tbsp: + 1 t. olive oil,
1/4 tsp: Black pepper,
2 cup: Sliced eggplant, 1/2" thick
2 medium: Sliced tomatoes, 1/2" thick
1/2 tsp: Basil,
3 ounce: Shredded cheddar cheese,
1/4 tsp: Paprika,
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
Source from luhu.jp
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
Source from luhu.jp