2 medium eggplant
1 recipe marinara sauce
1 lb. mozzarella, shredded
1 cup Parmesan cheese
1-2 boxes of macaroni

Wash and dry eggplant; discard both ends. Slice into 1/2 inch slices. Steam for 7 to 8 minutes; remove and drain.

Cook the pasta as directed on the box.

Spray 13 x 9 inch pan with Pam. Line pan with sauce. Place single layer of eggplant; sprinkle Mozzarella cheese then Parmesan cheese. Evenly place the macaroni. Spread sauce over top.

Repeat layers until dish is 3/4 full, ending with cheese.

Bake at 350°F until bubbly and cheese is melted; about 30 to 45 minutes.

Submitted by: Katherine