From Nonno's kitchen:

Pasta with Eggplant
bullet1 large Eggplant
bulletRegular Tomato Sauce
Peel & slice eggplant. Add salt and let stand in bowl in refrigerator for an hour or two. Squeeze excess water from eggplant and fry the slices.

Cook 1 lb rigatoni until almost done, drain.

In a large casserole, place one layer of macaroni, add tomato sauce and cheese, then one layer of eggplant, sauce, and cheese. Repeat layering with remaining ingredients, ending with macaroni, sauce, and cheese.

Bake in a 300 oven for about 20 minutes