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.
