((((((((((anyone out there!? )))))))))))))

Another experiment w/ eggplant.

Eggplant casserole
3 large portions
in 8 in casserole dish spray or brush with evoo ( extra virgin olive oil)
 Layer......
2 Cups el dente  pasta of your choice   ( I  used whole wheat penne)
4 oz  shredded  mozerella cheese
Small eggplant sliced about 1 inch  thick or more and broiled lightly ( just so it browns a little but not mushy)
   pour over all   1 1/2 C or 1 jar spicy pasta sauce  ( I used  frozen tomatoes  from my garden, garlic, onion, sauteed in  olive oil, red pepper flakes  and wine)
cover with a generous amount of parmesan or grated asiago cheese bake  350 degrees 20 minutes  or until bubbly
should be 2 v ...small salad would add 2  more  
This would be a good "make ahead" dish  just warm a little in microwave and finish in oven
I like it because it limits the pasta portion to 2/3 Cup.  Impossible for me when faced with  a nice bowl of pasta  LOL
Adding some nice  Italian sausage to the sauce would probably work  too.  Hmmmmmm