Fire-Roasted Eggplant Pasta Bake

I was so lucky to have some pre-made, fire-roasted, peeled long eggplant.  It was literally fire-roasted on hot coals.  My grandma had it in her freezer the last time I visited her and she gave it to me.  The intent was to make a filipino dish called tortang talong, which is this type of prepared eggplant, dipped in scrambled eggs and fried.  Obviously, these eggplant never made it to be tortang talong.  I got busy with life and it stayed in the freezer.  Instead, I made this.

Ingredients:

• Sprinkle of salt for boiling water
• 1 box pasta
• 2 Tablespoons olive oil
• 4 cloves garlic, chopped
• 3 long eggplant, roasted, peeled, and chopped (about 3 cups)
• 1 bottle marinara sauce
• 1/2 cup parmesan cheese
• 2 Tablespoons dried parsley
• 2 cups shredded cheddar and/or mozzarella cheese

Instructions:

1. Cook pasta according to directions on box. Drain.
2. Prepare ingredients as listed above (chop).
3. Put oil in heated pan.
4. Add garlic and onions.  Stir fry until fragrant and onions are translucent. 
5. Add eggplant, marinara sauce, parsley, and parmesan cheese.  Stir well.
6. Spread pasta into 9x13 pan. Add sauce and mix with pasta.
7. Top pasta mix with shredded cheese.
8. Bake at 350 degrees (uncovered) for 30 minutes.
9. Enjoy! 

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