Step 1: Preheat oven to 375 degrees F.
Step 2: Cook tiny shell pasta and drain.
Step 3: Sauté eggplant, onion, and garlic in oil over medium heat until tender.
Step 4: Combine with pasta, tomato sauce, parsley, lemon juice, olives, Parmesan, and seasonings.
Step 5: Transfer to a 2-quart baking dish.
Step 6: Top with sliced Monterey Jack and bake uncovered for 30 minutes.
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