Baked Ziti with Grilled Eggplant

1 quart tomato sauce
1 lb. ziti, penne or mostaccioli pasta, cooked "al dente", drained
1/2 lb. fresh mozzarella, cut into cubes
1 lb. whole milk ricotta
1 cup grated Romano cheese (divided 1/2 cup and 1/2 cup)
1 eggplant, cut into 1/2" slices, grilled or broiled until tender
1/2 cup chopped fresh basil

In a 4 quart baking dish, ladle about 1 cup sauce on bottom of dish. Place 1/2 of the
cooked pasta over sauce, top evenly with cubed mozzarella, ricotta, 1/2 cup
Romano cheese, the eggplant slices and chopped fresh basil. Add more sauce to
cover evenly (about 2 cups sauce). Add remaining pasta, sause and Romano
cheese. Cover loosely with foil and bake in preheated 350 degree oven for 30
minutes. Remove foil and bake an additional 10 minutes. Serve immediately with
mixed green salad and crusty bread for a complete meal.

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