This dish is easy to make and you can easily half all the ingredients if you want to make a single portion.
1 14.5 oz can of diced tomatoes (or fresh diced tomatoes, whichever you have)
1 16 oz box of spaghetti (I prefer whole grain pasta)
Shredded mozzarella cheese, to taste
Cooking spray (like Pam or similar) or vegetable oil
Salt and pepper, to taste
Onion powder, to taste
Garlic powder, to taste
Dried parsley, to taste
Chili flakes, to taste (optional)
Boil the pasta to your preferred level of doneness. Drain it well and put it in a casserole.
Peel the eggplant and then cut it into round slices.
Spray the slices with cooking spray (or brush with vegetable oil) and then place them on a baking sheet in a 350 degree over or in the air fryer, until the slices become golden brown and soft in the middle. It normally takes around 45 minutes in the oven; the air fryer is much faster.
While the eggplant is cooking, put your diced tomatoes in a saucepan and turn on the heat. (Start with low heat; you can always increase it if needed.) Add S&P, onion powder, garlic powder, dried parsley, and chili flakes to taste. (If you’re not used to recipes without exact measurements, start with a 1/4 teaspoon of each. Stir well and taste the sauce. If it needs more of any of the herbs or spices, add a small amount more, stir to incorporate, and then taste again. Repeat as necessary.) Skip the chili flakes if you don’t want any heat.
Once the sauce is seasoned to your liking, add it to the casserole dish with the pasta. Mix pasta and sauce thoroughly.
Once the eggplant is cooked, add it to the casserole. Toss to mix with the pasta and sauce.
Sprinkle mozzarella on top of the dish. Start with a 1/2 cup; add more if it doesn’t look like enough.
Bake the casserole in your 350 degree oven for 20 minutes, or until cheese melts.
Briefly broil the casserole if you like extra crunch. (This step is optional.)