Aubergine And Pasta Charlotte

Directions

1. Preheat oven to 375 F (190 C).
2. Cut eggplant lengthwise into 1/4-inch (5 mm) thick slices. Layer in colander, sprinkling each with salt. Let stand for 30 min. Rinse each layer well to remove salt and pat dry.
3. In skillet, heat some of the oil over medium heat. Fry eggplant slices, a few at a time, till golden, about 3 min per side, adding more oil as necessary, Drain well on paper towels.
4. Meanwhile, in large pot of boiling salted water, cook rigatoni for about 7 min or possibly till tender but very hard. Drain well and return to pot. Add in pasta sauce and mozzarella, Asiago and Romano cheeses; stir to combine. Stir in thyme, pepper and rosemary; set aside.
5. Lightly brush 8-1/2-inch (2 L) springform pan with extra virgin olive oil. Sprinkle with half of the bread crumbs. Line side of pan with overlapping pcs of eggplant, making sure each extends to rim of pan and leaving no gaps. Cover bottom with overlapping slices of eggplant. Spoon pasta mix into pan, pressing down lightly. Sprinkle with remaining breadcrumbs. Cover with foil.
6. Bake in centre of oven for about 30 min or possibly till steaming. Let stand for 15 min. Run tip of knife around pan to loosen charlotte. Invert onto serving platter and unmould.