Aubergine Macaroni Bake Recipe

• 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

1. 1.
2. In a large pot of boiling water, cook macaroni 8-10 min, just till tender.
3. Drain, and reserve 1/4 c. of the cooking liquid.
4. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper.
5. Add in macaroni, toss well to mix.
6. Set aside.
7. 2.
8. Spray large nonstick skillet with spray.
9. Add in aubergine; cook 2-3 min on each side, till tender.
10. 3.
11. Preheat oven to 400F.
12. Spray an 8" square pan with nonstick spray.
13. Layer half the tomatoes and aubergine in pan; sprinkle with basil.
14. Spread macaroni on top; layer remaining tomato and aubergine over macaroni.
15. Sprinkle with cheddar cheese and paprika.
16. Bake 20-25 minutes., till bubbly.

macaroni, parmesan cheese, scallions, black pepper, aubergine, tomatoes, basil, cheddar cheese, paprika

Taken from cookeatshare.com/recipes/aubergine-macaroni-bake-71568 (may not work)