| 1 | In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. |
| 2 | Drain, and reserve ?cup of the cooking liquid. |
| 3 | Place cooking liquid in a large bowl, stir in parmesan cheese, scal- lions, oil, and pepper. |
| 4 | Add macaroni, toss well to mix. |
| 5 | Set aside. |
| 6 | Spray large nonstick skillet with spray. |
| 7 | Add eggplant; cook 2-3 minutes on each side, until tender. |
| 8 | Preheat oven to 400°F. |
| 9 | Spray an 8" square pan with nonstick spray. |
| 10 | Layer half the tomatoes and eggplant in pan; sprinkle with basil. |
| 11 | Spread macaroni on top; layer remaining tomato and eggplant over macaroni. |
| 12 | Sprinkle with cheddar cheese and paprika. |
| 13 | Bake 20-25 min., until bubbly. |
| 14 | Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories. |
| 15 | Per serving: 324 calories |
