Broiled Eggplant, Cheese And Tomato Sauce With Green Noodles

• 1 large eggplant, about 1 1/4 pounds
• 6 to 9 ounces green noodles
• 1 tablespoon olive oil
• 1 clove garlic, peeled and minced
• 1 large onion, peeled and chopped
• 4 ounces mushrooms, thinly sliced
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 28-ounce can tomato puree, no salt added
• Freshly ground black pepper to taste
• 4 ounces sharp cheese, such as cheddar or provolone, sliced very thin

1. Bring 3 quarts of water to boil for the noodles.
2. Preheat the broiler.
3. Wash the eggplant and slice off and discard both ends.
4. Cut it into slices 1/2-inch thick and place on a broiler pan.
5. Broil on each side until the slices are browned.
6. Total broiling time should be about 10 minutes.
7. Cook the noodles according to package directions and drain.
8. Meanwhile, heat the oil in a large skillet and saute the garlic and onion until the onion softens.
9. Add the mushrooms and saute 1 or 2 minutes longer.
10. Add parsley, oregano, basil and tomato puree.
11. Cook over low heat 5 minutes or longer, until eggplant is browned.
12. Season with pepper.
13. Arrange eggplant slices in a single layer in a shallow ovenproof baking dish.
14. Top with noodles.
15. Cover with cheese slices and tomato sauce.
16. Bake at 450 degrees for 10 minutes to melt cheese and heat the dish through.

eggplant, green noodles, olive oil, clove garlic, onion, mushrooms, parsley, oregano, basil, tomato puree, freshly ground black pepper, cheese

Taken from cooking.nytimes.com/recipes/3973 (may not work)