Pasta With Eggplant
3 small eggplants
Peel the eggplants and cut them into one-half-inch slices. Brown the slices in the oil and drain on paper towels. Cook the macaroni in four quarts or more boiling salted water until just tender but still firm. Drain well.
Preheat oven to 350 degrees F. Return the macaroni to the pot, add the sauce and stir well. In a large greased casserole, arrange the macaroni, eggplant and mozzarella in layers. Dot with butter and sprinkle with grated Parmesan cheese. Place in oven to bake, uncovered, until bubbly and lightly browned, about twenty minutes.</div>