Recipe for Eggplant-Macaroni Bake 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
6 oz Elbow macaroni
2 tbl Grated Parmesan cheese
2 tbl Minced scallions
1 tbl + 1 t. olive oil
1/4 tsp Black pepper
2 cup Sliced eggplant, 1/2" thick
2 med Sliced tomatoes, 1/2" thick
1/2 tsp Basil
3 oz Shredded cheddar cheese
Instructions:
Instructions: 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.

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