Yummy supper

I made a yummy supper last night. First of all, I had a nice big winter squash from my grandparents' garden, so I cooked that. Yummy, was that good, just mashed with a bit of butter and salt. It's one of my favorite "fall foods." Then I made this super easy layered eggplant & noodle bake. I'll try to reconstruct the recipe below ;-)

1 eggplant, peeled and sliced in 1/2" thick slices
4 oz uncooked noodles
1 6 oz can tomato paste
1 14 oz can diced tomatoes
3 cloves garlic, minced
1 tsp dried basil
Salt & Pepper to taste
1 cup shredded mozzarella cheese
Parmesan cheese

Cook noodles according to package directions; drain.

Place eggplant slices on a baking sheet and broil 6-7 minutes; turn and broil the other sides 6-7 minutes, until browned and tender. After the eggplant broils, turn the oven heat back to 375 degrees.

Stir the tomato paste, diced tomatoes, garlic, basil, and salt and pepper together in a bowl.

Spray an 11 x 7" baking dish with non-stick cooking spray. Put 1/2 of the eggplant slices in a single layer in the pan. Top with 1/3 of the tomato sauce and cheeses. Cover with all of the cooked noodles. Top with 1/3 of the tomato sauce and cheeses. Place the remaining eggplant slices in single layer in the pan. Top with remaining tomato sauce and cheeses. Cover tightly with foil and bake at 375 degrees for 40 minutes.