I only knew one way to cook eggplant when my grandmother shared this recipe in 2003. I could already make her eggplant Parmesan. This recipe works if you don't have enough time to cook it in that style. I added mushrooms and chicken broth to her list of ingredients and the dish comes out even better.
eggplant- peeled and chopped
1 onion diced
1 lb pasta
1 pkg baby mushrooms, washed and sliced
grated Parmesan cheese
1 cup chicken broth
Saute onion in oil. Add eggplant chunks, mushrooms and broth. Cook until translucent. Boil pasta, drain and move to a dish.Add onion, mushroom and eggplant to top. Add grated cheese and serve.