Vegetarian: Baked Pasta with Eggplant and Mozzarella

This delicious baked elbow pasta features two layers of eggplant and melted mozzarella cheese. A very good dish for vegetarians. For more recipe details and images, click here. Ingredients 400 Grams of Elbow Pasta 1 Eggplant, peeled and sliced 60 Grams of Butter 125 Grams of Onion, thinly sliced 350 Grams of Whole Canned Tomatoes with their juice, chopped into large pieces 4 Tablespoons of Grated Parmesan Cheese 125 Grams of Mozzarella Cheese, sliced Salt and freshly ground pepper To see the preparation method, click here.