6 oz Elbow macaroni

2 tb Grated Parmesan cheese

2 tb Minced scallions

1 tb + 1 t. olive oil

1/4 ts Black pepper

2 c Sliced eggplant, 1/2" thick

2 md Sliced tomatoes, 1/2" thick

1/2 ts Basil

3 oz Shredded cheddar cheese

1/4 ts Paprika

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