1 (16 oz.) pkg. ziti or elbow macaroni
2 med. eggplants (1 1/2 lb.)
1/4 c. olive oil
3 (4 oz.) pkg. shredded part skim mozzarella cheese (3 c.)
1 (15-16 oz.) container Ricotta cheese
2 (15 oz.) jars marinara sauce
2 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
Grated Parmesan
Tomato slices for garnish

1 hour before serving:

1. Prepare pasta as label directs but do not use salt.

2. Meanwhile, slice eggplants crosswise into 1/4 inch thick slices. Place half of slices in broiling pan rack. Brush both sides with 2 tablespoons oil. Broil 8 minutes or until browned, turning eggplant halfway through cooking time. Repeat with remaining slices and oil. Turn oven to 375 degrees.

3. Prepare filling. In large bowl, combine pasta, mozzarella, ricotta, marinara, parsley, salt, pepper and 2 tablespoons Parmesan cheese until blended.

4. In deep 3 1/2 quart casserole, arrange 3/4 of eggplant slices on bottom and around side of casserole, overlapping slightly. Spoon in ziti filling; top with remaining eggplant. Cover and bake 45 minutes or until heated through.

5. Remove casserole from oven; let stand 10 minutes. To unmold invert onto large platter. Garnish with tomato slices and 2 teaspoons Parmesan. 8 servings.