Oven–cooked Maccheroni

Instructions
Peel the eggplants, cut them into slices, dry them and fry them in oil.



In a saucepan, wither the onion, finely chopped; add the tomato, salt and pepper and let it consume at low heat for 15 minutes. At the end of cooking add a handful of basil leaves.



Bring to boiling salted water and cook Maccheroni pasta firm to bite ("al dente").



Drain Maccheroni, flavour them with some of the tomato sauce and place it in layers in a baking dish, covering each layer with slices of Caciocavallo cheese, a little bit of remaining sauce, fried eggplant slices and a little bit of grated Pecorino cheese.



Bake at 200°C for 15 minutes.