How to make
Wash the eggplants and cut them into circles. Salt them and put them to drain. Wash the tomatoes, peel and cut them into small pieces.
Heat 2 tablespoons of oil in a pan and put the tomatoes to get braised for 15-20 minutes. Season with black pepper, salt and basil. Stir and remove the container from the heat.
Boil the spaghetti in salted water 2 minutes less than what is indicated on the package. Put them in a colander to drain. Heat the olive oil in a pan and fry the eggplants for 3 minutes on each side. Cut the cheese into small cubes and mix with the spaghetti.
Add 1/3 of the tomato sauce, heat the oven to 390°F (200 °C). Pour half the tomato sauce in a pan. Arrange the spaghetti with cheese on top and eggplants on top of them.
Pour in the remaining tomato sauce. Sprinkle with grated cheese and bake for 25 minutes in a preheated oven.
