Preparation / Directions:
1. In large pot of boiling water, cook macaroni 8-10 minutes, until just tender; drain and reserve 1/4 cup cooking liquid. Place cooking liquid in large bowl; stir in Parmesan cheese, scallions, oil and pepper. Add macaroni; toss to mix well. Set aside
2. Spray large nonstick skillet with nonstick cooking spray; place over medium heat 30 secons. Cook eggplant 2-3 minutes on each side, until tender.
3. Preheat oven to 400 degrees. Spray an 8" square baking pan with nonstick cooking spray. Layer half the eggplant and tomatoes in pan; sprinkle with basil. Spread macaroni on top; layer remaining eggplant and tomatoes over macaroni. Sprinkle with ceddar cheese and paprika. Bake 20-35 minutes, until bubbling. Cut into 4 equal pices and serve.