6 oz Elbow macaroni

      2 tb Grated Parmesan cheese

      2 tb Minced scallions

      1 tb + 1 t. olive oil

    1/4 ts Black pepper

      2 c  Sliced eggplant, 1/2" thick

      2 md Sliced tomatoes, 1/2" thick

    1/2 ts Basil

      3 oz Shredded cheddar cheese

    1/4 ts Paprika

  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.
  Each serving provides:  1 fat, 1 protein, 2 vegetables, 2 breads, 15
  calories.
  Per serving:  324 calories
  Source:  Weight Watchers Magazine, June 1993