Italian Vegetable Casserole

Preheat oven to 375 F. Peel eggplant and cut into ½” cubes. Put the eggplant cubes into a bowl. Sprinkle with the 2 teaspoons of salt, mix and let it sit to tenderize. Drain off excess moisture after 1 hour.

Meanwhile cook pasta in a pot of boiling water with 1 teaspoon of salt. Cook according to package instructions for al dente (slightly under-cooked).

Wash mushrooms, trim hard ends off of stems and cut the mushrooms into quarters. Peel onions and cut each into eighths. Separate the onion layers. Slice mozzarella into enough slices to cover the top of the casserole (you’ll be using a 9×13 or similar size) lasagna pan.

When it’s done, drain the pasta. Spread pasta into the lasagna pan.

Combine the vegetables and spaghetti sauce in a large bowl then pour it over the top of the pasta. Place cheese slices evenly over the vegetables. Top with a sheet of foil, “tenting” the foil so that it doesn’t rest on the cheese.

Bake at 375 F for 45 minutes.