Serves: 8 people Difficulty ': Media Preparation time: 1 hour and 30 minutes INGREDIENTS 550gr. type of whole wheat pasta penne mozzarella 1 250gr. 450gr. fresh plum tomato type 2 long eggplants 4 tablespoons extra virgin olive oil 20g. fresh basil leaves in garlic salt pepper PROCEDURE -------------------------- Peel the eggplants lengthwise into 4 slices to get dark and 4 slices white.
Cut the remaining flesh into thick slices, sprinkle with coarse salt and then to water for 30 minutes. Then rinse and cut into cubes. Blanch for 3 minutes in the water long slices, drain and let dry on paper towels. Blanch in boiling water, peeled and chopped tomatoes. In a saucepan heat 3 tablespoons of oil with two cloves of garlic for a few minutes, then add the chopped tomatoes, a pinch of salt, cover and cook in 30 minutes.
Turn off, remove the cloves of garlic and Puree. Remove the mozzarella from the refrigerator at least 15 minutes before processing. In a bowl, crumble the cheese with your hands and dress with a tablespoon of oil, a pinch of salt and pepper. Chopped by hand and add the basil leaves with tomato sauce has cooled.
Heat salted water in a saucepan and when it boils, throw the diced eggplant, reduce the heat and cook for 5 minutes. Strain with a slotted spoon, transfer to paper towels and let dry water. Then add the eggplant to the tomato sauce. Cook the penne al dente in salted water, drain and season the sauce with eggplant.
Line a cake pan with long slices of eggplant, a slice of white alternating with a dark slice. Add pasta to the crumbled cheese and mix well. Add salt and pepper. Pour the pasta into the pan and squeeze it well with a wooden spoon. Level and bake for 20 minutes. Remove from oven and let rest for a few minutes, flip on a serving platter and serve immediately. 
Cut the remaining flesh into thick slices, sprinkle with coarse salt and then to water for 30 minutes. Then rinse and cut into cubes. Blanch for 3 minutes in the water long slices, drain and let dry on paper towels. Blanch in boiling water, peeled and chopped tomatoes. In a saucepan heat 3 tablespoons of oil with two cloves of garlic for a few minutes, then add the chopped tomatoes, a pinch of salt, cover and cook in 30 minutes.
Turn off, remove the cloves of garlic and Puree. Remove the mozzarella from the refrigerator at least 15 minutes before processing. In a bowl, crumble the cheese with your hands and dress with a tablespoon of oil, a pinch of salt and pepper. Chopped by hand and add the basil leaves with tomato sauce has cooled.
Heat salted water in a saucepan and when it boils, throw the diced eggplant, reduce the heat and cook for 5 minutes. Strain with a slotted spoon, transfer to paper towels and let dry water. Then add the eggplant to the tomato sauce. Cook the penne al dente in salted water, drain and season the sauce with eggplant.
Line a cake pan with long slices of eggplant, a slice of white alternating with a dark slice. Add pasta to the crumbled cheese and mix well. Add salt and pepper. Pour the pasta into the pan and squeeze it well with a wooden spoon. Level and bake for 20 minutes. Remove from oven and let rest for a few minutes, flip on a serving platter and serve immediately.
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