Timballo di maccheroni

Peel the aubergines, cut them into thin slices lengthwise and fry a few at a time, in a pan with enough oil.

Just browned, put them aside.

In a pan with about 1/2 cup olive oil Sauté garlic, delete it and add the peeled tomatoes without seeds.

Season with salt and pepper and cook over lively heat, so that the tomatoes will cook quickly, but without jettisoning too.

Also prepared grated cheese to which mixed the chopped Basil.

In lightly salted water boil perciatelli, drain them halfway through the cooking, put them in a bowl and toss with the tomatoes and oil only a part of them, so that the Pan remains abundant tomato sauce almost dry.

Stir well and then grease with the suet a baking sheet.

Take a first layer of perciatelli, cover it with a layer of fried eggplant and sprinkle with cheese and basil.

Make another layer of perciatelli, another of Eggplant, then cheese and so on, ending with a layer of Eggplant which must close completely the surface of the timbale.

This last layer pour the tomatoes held aside and finish sprinkling liberally with cheese and basil.

You still here and there on the surface of the timbale of small pieces of lard and bake the baking tray in the oven at moderate heat for about 15 minutes, to give way to the timbale of stews and cheese melt.