Baked Rigatoni with Mozzarella and Tomato Sauce 😉

Ingredients

• 1 pound (480 g) uncooked rigatoni
• 2 pounds (960 g) eggplant,diced
• sea salt
• olive oil
• 2 sweet onions,peeled and diced
• 5 cloves garlic,peeled and minced
• 2 (28 oz (840 ml) each)) cans whole peeled Italian tomatoes,chopped and juice reserved
• 2 tablespoons tomato paste
• 1/2 cup chopped fresh parsley
• 2 teaspoons dried oregano
• 1 tablespoon brown sugar
• 1/4 teaspoon red pepper flakes
• 1 cup torn basil leaves
• 6 ripe plum tomatoes,seeded and chopped
• 1 pound smoked mozzarella cheese,sliced
• 1/2 cup grated Parmesan cheese
• kosher salt and freshly ground black pepper