Eggplant Parmesan Casserole

My dad is a great cook.  He doesn't cook very often, but he is pretty creative when he does.  So the other day when I was down there, I needed some new recipes and he gave me a few of his favorites.  Here is one of them.  He printed this off the internet somewhere, but I'm not sure from where.

Ingredients
1 lb ziti or rigatoni pasta
1 1/2 T olive oil
1 clove garlic (minced)
1 medium eggplant *cut into 1 inch pieces
14 oz. crushed tomatoes
8 oz. diced tomatoes
1 t salt
1 c. plain dried bread crumbs
1 t. dried parsley
1/2 c. grated parmesan cheese
1/2 lb mozzarella cheese, cut into 1/2 in pieces

1.  Cook pasta as directed on box.
2.  Prepare eggplant sauce: In deep 12 inch skillet, heat 1/2 T oil over medium heat.  Add garlic and cook until tender and golden.  Add eggplant; cover skillet and cook 10-12 mins until eggplant softens slightly, stirring frequently.  Stir in crushed tomatoes and diced tomatoes with their juice and 1/4 t. salt; simmer, uncovered, 5 mins or until mixture thickens slightly, stirring occasionally.
3.  Preheat oven to 375.  In medium bowl, with fork, mix bread crumbs, parsley, Parmesan, and remaining oil and salt.
4.  Drain pasta.  Return pasta to sauce pot, stir in eggplant to coat.  Add mozzarella and toss to combine.  Put in ungreased 9x13 dish and spread evenly; top with breadcrumb mixture.  Bake, uncovered, 30 mins or just top browns and sauce bubbles.  Let stand 10 mins before serving.

*Can double this recipe and freeze the extra dish.  (Freeze before baking)