Categories:Viewed: 39 - Published at: 6 years ago

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

Method

  • In a large pot of boiling water, cook macaroni 8 to 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, scallions, oil, and pepper.
  • Add macaroni, toss well to mix.
  • Set aside.
  • Spray large nonstick skillet with spray.
  • Add eggplant; cook 2 to 3 minutes on each side, until tender.
  • Preheat oven to 400F (200C).
  • Spray an 8 inch 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 to 25 min., until bubbly.