Eggplant Parmigiana Pasta Bake

• 2 lb. ziti or rigatoni pasta
• 3 tbsp. olive oil
• 4 medium celery stalks
• 2 clove garlic
• 1 large onion
• 1 medium eggplant
• 1 can crushed tomatoes
• 1 can diced tomatoes
• 1 tsp. salt
• 1 c. plain dried bread crumbs
• 1 c. loosely packed, fresh parsley leaves
• 1/2 c. freshly grated Parmesan cheese
• 1 package part-skim mozzarella cheese

1. Heat 8-quart saucepot of salted water to boiling over high heat.
2. Add pasta and cook as label directs.
3. While pasta is cooking, prepare eggplant sauce: In deep 12-inch skillet, heat 1 tablespoon oil over medium heat.
4. Add celery, garlic, and onion, and cook 10 to 12 minutes or until vegetables are tender and golden.
5. Add eggplant; cover skillet and cook 10 to 12 minutes or until eggplant softens slightly, stirring frequently.
6. Stir in crushed tomatoes and diced tomatoes with their juice and 1/2 teaspoon salt; simmer, uncovered, 5 minutes or until mixture thickens slightly, stirring occasionally.
7. Meanwhile, preheat oven to 375 F. In medium bowl, with fork, mix bread crumbs, parsley, grated Parmesan, and remaining 2 tablespoons oil and 1/2 teaspoon salt.
8. Drain pasta.
9. Return pasta to saucepot or place in large bowl; stir in eggplant sauce to coat.
10. Add mozzarella and toss to combine.
11. Divide pasta mixture between 2 ungreased 13" by 9" baking dishes and spread evenly; top each with half of bread-crumb mixture.
12. Bake 1 casserole, uncovered, 30 minutes or until top browns and sauce bubbles.
13. Let stand 10 minutes for easier serving.
14. Meanwhile, prepare second casserole for freezing by cooling, uncovered, at least 30 minutes in refrigerator.
15. Cover container tightly and freeze.

rigatoni pasta, olive oil, celery stalks, clove garlic, onion, eggplant, tomatoes, tomatoes, salt, bread crumbs, parsley, freshly grated parmesan cheese, mozzarella cheese

Taken from www.delish.com/recipefinder/eggplant-parmigiana-pasta-bake-2003 (may not work)