1. Preheat grill. In a large pot, bring 1 gallon water to a boil. Sprinkle in 4 tsp. salt, then add pasta and stir well. Cook 10 to 12 minutes, stirring occasionally, until just tender or al dente. Drain and return to pot.
2. While pasta cooks, heat sauce in a medium saucepan over medium heat. Whensauce is simmering, reduce heat to low.
3. While sauce heats, cut eggplant lengthwise into 1-inch-thick slices. Lightly spray both sides with cooking spray. Grill eggplant until well marked on both sides, 4 to 5 minutes per side. Roughly chop grilled eggplant.
4. Add eggplant and sauce to cooked pasta. Toss well. Divide sauced pasta among four bowls and top with mozzarella, Parmesan, and parsley, if using.
Source: Hannaford fresh Magazine, July - August 2009