Instructions: Makes 4 servings. Lightly sprinkle the sliced eggplant with salt on both

sides. Lay slices in colander. Cover with paper towel and small weighted plate.

Drain at least half hour till moisture is removed. Rinse slices and dry. Cook the pasta according to package. directions, drain and set aside. Coat the drained eggplant slices with oil and garlic. Sprinkle with pepper to taste.

Broil the eggplant slices in oven on both sides till lightly golden, about 5-6 minutes. Mix together ricotta cheese, 1/2 of the parmesan cheese, parsley, basil, pepper flakes, sauteed onion and cooked pasta. In a 2 quart casserole dish place a thin layer the tomato sauce, half of the pasta mixture, then half of the eggplant slices then repeat again starting with tomato sauce layer.

Sprinkle top with remaining 1/4 cup parmesan cheese. Cover and bake in preheated 400-degree oven for 30 minutes. Uncover and bake 15 minutes longer to brown top.

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