Oven-Baked Pasta with Eggplant

(Serves 4 to 6 as main course or 8 to 10 as part of a buffet)

      1 pound penne

      4 cups tomato  sauce (home-made or store bought)

      6 eggplant slices, grilled and slivered

      8 ounces grated mozzarella

      1/2 cup freshly grated parmesan cheese

      Salt and freshly ground pepper

Preheat oven to 350 degrees.  Bring large pot of water to boil.  Add penne and boil to al dente.  Drain and transfer to a large bowl.

Mix in tomato sauce, eggplant, three quarters of mozzarella and half of the Parmesan cheese.  Season well with salt and pepper.

Transfer to oiled baking dish.  Top with remaining cheeses.  Bake for 15 or 20 minutes or until top is melted and the mixture is hot.

finish under broiler for 2 minutes if you want a glazed, golden top.  Serves 6