Eggplant-Macaroni Bake

Ingredients

• 6 ounces pasta
• elbow macaroni
• 2 tablespoons parmesan
• parmigiano-reggiano cheese
• grated grated
• 2 tablespoons scallions
• spring or green onions minced
• 1/4 teaspoon black pepper
• 2 cups eggplant sliced
• 2 each tomatoes sliced
• 1/2 teaspoon basil
• 3 ounces cheddar cheese shredded
• 1/4 teaspoon paprika

Instructions

1. In a large pot of boiling water, cook macaroni 8 to 10 minutes, just until tender.
2. Drain, and reserve 1/4 cup of the cooking liquid.
3. Place cooking liquid in a large bowl, stir in Parmesan cheese, scallions, 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 to 3 minutes on each side, until tender.
8. Preheat oven to 400F (200C).
9. Spray an 8 inch 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 to 25 min., until bubbly.