Aubergine and Pasta Charlotte | Canadian Living

Ingredients

• 2 eggplant (each about 1/2 pound/ 250g)
• 1 teaspoon salt
• 1/4 cup (approx) extra virgin olive oil
• 5 cups rigatoni pasta
• 1 jar pasta sauce
• 2 cups shredded mozzarella cheese 8 ounces/ 250 g
• 1/2 cup shredded Asiago cheese
• 1/3 cup grated romano cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon dried rosemary crumbled
• 2 tablespoons dried bread crumbs