Eggplant Rigatoni

I made this dish last week after I got home late from work. It took about an hour to prepare, but it was simple and well worth the wait. It was, "lick the bowl clean," good.

Ingredients:

Salt

8 oz Rigatoni noodles

5 slices prebaked and breaded eggplant slices*

1 (15 oz) jar of your favorite pasta sauce (I used tomato basil)

1 cup shredded Mozzarella cheese

1/2 cup Parmesan Cheese

Directions:

1. Bake eggplant slices on a baking sheet according to package directions; about 20 minutes at 350 degrees in the oven. Meanwhile, bring a pot of well-salted water to boil over high heat. Drop in pasta and cook until tender, about 6 minutes. Drain pasta and return to pot. Pour in the jar of sauce and mix until pasta is well coated.

2. Spray an 8 x 8 inch baking dish with non-stick cooking spray. Pour pasta in the dish. Layer eggplant slices over the top of the pasta and coat with the cheeses. Bake in the oven at 350 degrees until cheese is melted, about 10 minutes.

Serves: 4

* You can find the pre-baked and breaded eggplant slices at Trader Joe's.