Baked Maccheroni Layered with Eggplant and Smoked Mozzarella from The Classic Pasta Cookbook by Giul

Ingredients

• Vegetable oil, enough to come ½” up the side of a 10-inch skillet
• ¼ cup parmigiano-reggiano, freshly grated
• Freshly ground black pepper
• 1 pound maccheroni
• 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped
• 4 tablespoons butter
• 1 cup yellow onion, thinly sliced
• 1 medium eggplant, peeled and sliced lengthwise ¼” thick
• Salt
• 4 ounces smoked mozzarella, sliced very thin