Baked Ziti with Grilled Eggplant

Source: Ashbury's Aborigines

1 quart tomato sauce
1 pound ziti, penne or mostaccioli pasta, cooked "al dente", drained
1/2 pounds fresh mozzarella, cut into cubes
1 pound whole milk ricotta
1 cup grated Romano cheese (divided 1/2 cup and 1/2 cup)
1 eggplant, cut into 1/2-inch slices, grilled or broiled until tender
1/2 cup chopped fresh basil

In a 4 quart baking dish, ladle about 1 cup sauce on bottom of dish. Place 1/2 of the cooked pasta over sauce, top evenly with cubed mozzarella, ricotta, 1/2 cup Romano cheese, the eggplant slices and chopped fresh basil. Add more sauce to cover evenly (about 2 cups sauce). Add remaining pasta, sauce and Romano cheese. Cover loosely with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil and bake an additional 10 minutes. Serve immediately with mixed green salad and crusty bread for a complete meal.

Serves 8.