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1
Preheat oven to 375 F (190 C).
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2
Cut eggplant lengthwise into 1/4-inch (5 mm) thick slices.
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3
Layer in colander, sprinkling each with salt.
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4
Let stand for 30 min.
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5
Rinse each layer well to remove salt and pat dry.
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6
In skillet, heat some of the oil over medium heat.
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7
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.
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8
Meanwhile, in large pot of boiling salted water, cook rigatoni for about 7 min or possibly till tender but very hard.
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9
Drain well and return to pot.
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10
Add in pasta sauce and mozzarella, Asiago and Romano cheeses; stir to combine.
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11
Stir in thyme, pepper and rosemary; set aside.
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12
Lightly brush 8-1/2-inch (2 L) springform pan with extra virgin olive oil.
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13
Sprinkle with half of the bread crumbs.
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14
Line side of pan with overlapping pcs of eggplant, making sure each extends to rim of pan and leaving no gaps.
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15
Cover bottom with overlapping slices of eggplant.
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16
Spoon pasta mix into pan, pressing down lightly.
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17
Sprinkle with remaining breadcrumbs.
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18
Cover with foil.
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19
Bake in centre of oven for about 30 min or possibly till steaming.
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20
Let stand for 15 min.
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21
Run tip of knife around pan to loosen charlotte.
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22
Invert onto serving platter and unmould.
