Pasta cake

Cut the eggplants lengthwise into slices. Sprinkle the slices with salt on both sides and let stand for about 30 minutes.

Heat the olive oil in a pan and fry the onion and garlic along with a little oregano. Remove the meat from the sausages and add it. Continue frying for 5 minutes. Now add the diced tomatoes, tomato concentrate and 10 cl of water. Simmer for 20 to 25 minutes.

Cook pasta al dente according to package directions. Drain and keep aside in a dash of oil. Preheat the oven at 180° C (th. 6).

Pat the eggplant slices dry and grill them in a dash of olive oil for 2 minutes on each side.

Oil a springform pan, sprinkle with 25 g chapelure and line with the auberine slices, letting the slices overlap and overhang. Fill with layers of pasta, meat and the 125 g grated pecorino cheese. Fold the slices inward. Sprinkle with the rest of the chapelure.

Bake in the preheated oven for 25 to 30 minutes. Wait 10 minutes before unmolding the pie. Serve the pie sprinkled with pecorino cheese and basil.

Buon appetito!