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Ingredients
- 6 ounce Elbow macaroni
- 2 Tbsp. Grated Parmesan cheese
- 2 Tbsp. Chopped scallions
- 1 Tbsp. + 1 teaspoon extra virgin olive oil
- 1/4 tsp Black pepper
- 2 c. Sliced aubergine, 1/2" thick
- 2 med 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 min, just till tender. Drain, and reserve 1/4 c. of the cooking liquid.
- Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add in macaroni, toss well to mix. Set aside.
- 2. Spray large nonstick skillet with spray. Add in aubergine; cook 2-3 min on each side, till tender.
- 3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray.
- Layer half the tomatoes and aubergine in pan; sprinkle with basil.
- Spread macaroni on top; layer remaining tomato and aubergine over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 minutes., till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 115 | 37% |
| Total Fat 13.11g | 16% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 177mg | 7% |
| Potassium 341mg | 10% |
| Total Carbs 36.59g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.6g | 2% |
| Protein 12.72g | 20% |
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