I cut the eggplant up into long slices about 1/4 inch wide and fryed until brown on both sides. I lined the bottom of a casserole dish with the eggplant and set aside.
I used Ronzoni smart taste penne rigati- its suppose to have vitamins and be healthier for you. I used 3/4 of the box of penne - boiled some water and cooked the pasta until tender.
While the pasta was cooking I mixed the carton of non-fat ricotta cheese with a little parmesan cheese, cracked black pepper, italian seasoning, a little crushed red pepper and garlic salt.
When the penne was done cooking I drained and mixed with the ricotta cheese mixture. Layered half of the penne/cheese mixture over the eggplant and then add a layer of red sauce and the rest of the penne/cheese over that. Bake at 400 degrees until the cheese and noodles on top turn golden brown.
What I got looked like this:
It was sooo good and pretty healthy too!