Baked pasta with roasted eggplant

"Typo on the two jars sauce" fixed. This is a good recipe for non-dairy eaters and vegetarians. A little cheese can be added to each serving. I've made this for native Italians, and they loved it (or at least acted like it :)

Devinstep @cook_2794292

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Ingredients

25 mins

10 servings

1 largeeggplant
126 oz jar marinara sauce
1 largepurple onion
10 clovegarlic
1 lbbox of pasta shapes such as fusilli
2 cupbread crumbs
1/2 cupbalsamic vinegar
1 cupolive oil

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Steps

25 mins

1

boil a pot of water in preparation for the pasta.
2

Coarsely cube eggplant and onion. toss both in a mixing bowl with about half of the olive oil. toss in a generous pinch of salt and some pepper. Add the whole cloves of garlic and spread the mixture on a foil covered cookie sheet. Broil at about 6 inches crudely mixing every ten minutes. The mixture is down when some drying and browning has occurred.
3

While the eggplant mixture is broiling. Boil the pasta to al dente.
4

When the eggplant mix is done, remove the garlic cloves back to the bowl. crush them into a paste with the rest of the oil. add the rest of the eggplant mix and half of the bread crumbs and the vinegar. Stir well but try not to break up the eggplant too much.
5

put half of the pasta in a large casserole dish, cover with half of the marinara sauce, all of the eggplant filling, then the rest of the pasta, and then the rest of the sauce, and the the rest of the bread crumbs. cover with foil and bake at 350 until bubbling (about 45 mins). serve with a drizzle of oilve oil, red pepper flakes, and parmigian cheese.