1 lb. rigatoni macaorni
1 sm. eggplant
6 slices prosciutto (optional)
Tomato sauce (prepare ahead)
Shredded Mozzarella

Prepare macaroni as directed; drain.

Cut eggplant into thin slices, dip in egg and bread crumbs and fry until golden brown. Set aside and cut into strips when cooled.

When eggplant and macaroni are cooked, put macaroni in large serving dish. Pour tomato sauce over and mix well. Put slices of eggplant on top of macaroni. Put slices of prosciutto over eggplant. Sprinkle shredded Mozzarella over the whole dish and bake at 350 degrees until cheese melts.