Baked Ziti With Eggplant.

Ingredients:
Eggplant-1 sliced thinly lengthwise.
Ziti Pasta-1 pound.
Eggs-2 lightly mixed.
Olive Oil-6 tablespoons.
Flour- 1/2 cup.
Italian Flavored Breadcrumbs- 1 1/2 cup.
Tomato Sauce-2 to 3 cups homemade preferably but if not your favorite store brand.
Mozzarella Cheese- 1/2 pound sliced.
Hot Red Pepper flakes-dash. Salt and pepper to taste.
Fresh Basil- 1 tablespoon chopped.
 Romano Cheese- 1/2 cup grated.

Instructions:
Slice the eggplant. Sprinkle with a little salt. Layer the slices in paper towel. Place the eggplant in the paper towel into a colander. Place a heavy bowl on top of the eggplant slices for 1 hour. This will strain some of the juice out of the eggplant that gives it a bitter taste. After and hour flour, eggwash and bread the eggplant slices allow to dry for 15 minutes. Fry them in the Olive Oil until golden brown, turning once. Drain on paper towels. Slice the eggplant into strips and then cube. Set aside. In a large pot boil the ziti until al dente. Drain. In a large bowl toss the pasta with the Tomato Sauce, fresh Basil, Romano cheese, salt, pepper and hot red pepper flakes. Add the fried eggplant pieces and toss gently. Pour into a grease casserole and top with a little more sauce. Layer the Mozzarella slices over the top. Bake at 350F degrees for approximately 20 to 25 minutes. Cheese will become brown and bubbly. Serve with fresh crusty Italian bread.