1 (16 oz.) pkg. Zita or elbow macaroni
2 med. sized eggplants, about 1 1/2 lbs. each
1/4 c. olive oil
3 to 4 oz. (or 3 c.) pkg. shredded Mozzarella cheese
1 (16 oz. container Ricotta cheese
2 (15 oz.) jars spaghetti sauce
2 tbsp. chopped parsley
Salt and pepper to taste
Grated Parmesan and Ramano cheese
Tomato slices for garnish

About 1 hour before serving: prepare Zita as label directs, but Do Not use salt in the water; drain.

Slice eggplants, crosswise into 1/4 inch thick slices.

Place half of eggplant slices on rack in broiling pan; brush both sides of slices with about 2 tablespoons of olive oil. Broil slices 8 minutes or until browned, turning eggplant halfway through cooking time. Repeat with remaining eggplant slices and olive oil.

Put oven at 375 degrees.

Filling: In large bowl, combine cooked Zita, Mozzarella, Ricotta and spaghetti sauce, parsley, salt and pepper and about 2 tablespoons of Parmesan cheese until blended.

In a deep casserole dish, arrange 3/4 of eggplant slices on bottom and side of dish overlapping slices slightly. Spoon in Zita filling and top with remaining eggplant. Cover and bake until heated through "about 45 minutes".

Remove from oven, let stand about 10 minutes. To unmold carefully invert onto a large platter or just serve in casserole dish. Garnish with tomato slices and Parmesan and Romano cheese.