In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 Hour.
4
Remove garlic from the oven and turn up the heat to 400 degrees. Place eggplant mixture and the marinade in a baking pan. Bake for 30 Minutes, stirring every 10 Minutes.
Remove from oven.
5
Separate roasted garlic cloves, squeeze garlic into a dish and set aside. Heat remaining 1 tablespoon olive oil in a frying pan.
In a 4 quart pot, bring water to and boil and cook pasta 10 to 12 Minutes.
8
Drain pasta and toss with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with the hot tomato and garlic sauce mixture and sprinkle with parsley. Top with a sprinkle of Parmesan cheese and serve immediately.
In a medium bowl, combine eggplant, vinegar, 2 tablespoons olive oil, oregano, basil, and pepper. Mix thoroughly and marinate in the refrigerator for 1 Hour.
4
Remove garlic from the oven and turn up the heat to 400 degrees. Place eggplant mixture and the marinade in a baking pan. Bake for 30 Minutes, stirring every 10 Minutes.
Remove from oven.
5
Separate roasted garlic cloves, squeeze garlic into a dish and set aside. Heat remaining 1 tablespoon olive oil in a frying pan.
In a 4 quart pot, bring water to and boil and cook pasta 10 to 12 Minutes.
8
Drain pasta and toss with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with the hot tomato and garlic sauce mixture and sprinkle with parsley. Top with a sprinkle of Parmesan cheese and serve immediately.
