Pasta Eggplant Bake

1 Eggplant, sliced into 1x2 inch slices (fairly thin)
Basting Oil (from Wegmans), or EVOO with garlic
salt to taste
2 C Whole Wheat Pasta
Prepared tomato sauce (I used Paesana Vodka Sauce from Costco) 5 slices low fat mozzerella cheese, sliced

Preheat oven to 450 F. Slice Eggplant and put in baking dish and toss with oil. Bake 15 minutes at 400 and then raise temp to 450 and bake another 10 to 15 minutes until soft. Stirring throughout cooking. While eggplant is cooking boil 2 C Pasta of your choice (we used whole wheat rotini). Cook pasta until done and drain. Mix with enough tomato sauce (or vodka sauce--highly recommended) to coat. Mix in eggplant. Layer sliced cheese over top until covered. Cover dish and bake 25 minutes at 400 degrees F. It is so yummy and pretty healthy.