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1
Preheat a broiler or grill.
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2
Slice the eggplant one-half-inch thick.
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3
Grill or broil it, turning it once, until it is nicely browned.
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4
It will look dry and papery.
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5
Set it aside.
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6
Place a pot with four quarts of salted water over high heat.
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7
Heat one tablespoon of the oil in a heavy skillet, add the onion and saute until golden.
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8
Stir in the garlic and hot red pepper.
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9
Add the tomatoes and simmer about 15 minutes, until the sauce is slightly thickened.
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10
Stir in the parsley and season to taste with salt and pepper, adding additional hot pepper if desired.
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11
When the water is boiling, add the farfalle and cook until it is just tender, about eight minutes.
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12
Drain it well; toss it with a tablespoon of the oil, and season with salt and pepper.
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13
Oil a baking dish 8 by 12 inches with half a tablespoon of the oil and spread one-third of the farfalle in the dish.
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14
Spread half the eggplant on the farfalle and spoon on one-third of the tomato sauce.
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15
Top with half the mozzarella.
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16
Repeat with a layer of farfalle, the rest of the eggplant, half the remaining tomato sauce and the rest of the mozzarella.
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17
Spread the remaining farfalle and tomato sauce on top and sprinkle with the Parmesan cheese, bread crumbs and remaining oil.
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18
Set aside until half an hour before serving time.
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19
If you refrigerate it, be sure to bring the dish to room temperature before baking.
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20
Preheat oven to 375 degrees.
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21
Place the baking dish in the oven and bake for 30 minutes, until the sauce is bubbling and the top has browned.
