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Ingredients

• 2 x 1/2 pound eggplant
• 1 tsp salt
• 1/4 c. extra virgin extra virgin olive oil
• 5 c. rigatoni pasta
• 1 jar herbed pasta sauce
• 2 c. shredded mozzarella cheese
• 1/2 c. shredded asiago cheese
• 1/3 c. grated romano cheese
• 1/2 tsp dry thyme
• 1/2 tsp dry pepper
• 1/4 tsp dry rosemary, crumbled
• 2 Tbsp. dry breadcrumbs

Description

Preheat Oven To 375 F (190 C). Cut Eggplant Lengthwise Into 1/4-inch (5 Mm) Thick Slices. Layer In Colander, Sprinkling Each With Salt. Let Stand For 30 Min. Rinse Each Layer Well…

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