1 Preheat the oven to 400° F.
Lightly grease a baking sheet.
Arrange the eggplant slices on the baking sheet and sprinkle them with a few tablespoons of water.
Bake for 15 minutes or until tender; remove from the oven and let cool.
Meanwhile, bringa large saucepan of unsalted waterto a boil and cook the pasta for 8 minutes or until tender but still firm to the bite.
Drain, rinse under cool water, and set aside.
2 Lightly grease a 9"x 5"x 3" loaf pan, line the bottom with wax paper, and grease the paper.
Place the eggplant slices crosswise in rows so that they overhang the sides of the pan.
Overlap the slices where necessary.
If there are any remaining slices, cover the short ends of the pan as well.
3 In a medium-size bowl, stirtogetherthe ricotta cheese, egg whites, whole egg, salt, 2 tablespoons of the basil, 1 teaspoon ofthe lemon rind, and 1 teaspoon of the garlic.
Spoon 1/3 of the mixture into the loaf pan.
Spread the pasta on top.
Coverwith halfof the remaining cheese mixture.
Lay the roasted pepper slices on top.
Coverwith the re-mainingcheese mixture, lay the tomato slices on top of the cheese, and sprinkle with the remaining 2 tablespoons of basil, 1 teaspoon of lemon rind, and 1 teaspoon of garlic.
Fold the eggplant over the top of the mixture to cover.
4 Cover the pan with aluminum foil and place in a larger baking pan.
Fill the larger pan with enough hot water to come halfway up the sides of the loaf pan.
Bake for 30 minutes.
Uncoverand bake 15 minutes longer.
Let cool for 20 minutes, then run a knife around the sides of the loaf and invert onto a serving platter.
Pour off any liquid that accumulates and remove the wax paper.