Baked Eggplant Penne

Ingredients:
3 Japanese eggplants
1 jar of your favorite pasta sauce
1/3 c. Asiago
1 ball fresh Mozzarella, sliced
1 box Penne Pasta
3 garlic cloves
1 tsp. olive oil

Preheat the oven to 450 degrees. Place your eggplants on a non-stick baking sheet and bake for 15-20 minutes until the outside of the eggplant is really dark, almost burnt looking. Let cool. Cut the ends off and cut the eggplant into cubes. Set aside.

Cook pasta according to directions. After draining, place back into the pot that you boiled them in. Mince the garlic and place in a saucepan with the olive oil. Brown the garlic at medium heat. Add the pasta sauce and turn down to low. Stir the eggplant in with the garlic and sauce until combined. Spray a 13x9 pan with non-stick cooking spray. Pour the sauce over the noodles in the pot and mix together. Pour into the greased baking pan. Top with the sliced Mozzarella and sprinkle the Asiago in an even layer on top of that. Bake for 30 minutes until the Mozzarella starts to slightly turn brown. Let cool for five minutes before serving.