Pre-heat the broiler.
Starting at the wide end, roll up the eggplant. The filling might squish out, but that's okay. Stuff it back in (should I have mentioned earlier that you should have clean hands for this?).
Place the roll into the baking pan, seam-side down.
Continue doing this until the filling and eggplant slices are all used up.
Spoon the remaining sauce over the top and spread it out. Then sprinkle the cheese over the top.
Bake for 30-45 minutes, until the sauce is bubbling and the cheese topping is golden-brown.
Serve and voila! No one will know it's not pasta.
(Okay... so that's a total lie. It's obvious that it's not pasta -- but it's better than pasta.