This recipe might be ok as is, but struck me as being very bland. I did like the idea of using penne instead of lasagna noodles though. So I made it gluten-free by using Wegmans gluten-free corn penne-rigate, and eggplant, sliced about 1/4 inch thick and peeled, for the pasta layers. I added sliced pepperoni and sprinkled each layer with pepper and oregano. I let it cool for an hour to firm it up so it sliced nicely, then re-heated each piece in the microwave for 20 seconds before eating. It was great this way!
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This recipe might be ok as is, but struck me as being very bland. I did like the idea of...