Baked Pasta with Aubergines

Methods/steps

Slice the aubergines into thick rounds. Put the slices in a colander; sprinkle with salt and leave to drain for one hour. Pat dry with absorbent paper. Heat the vegetable oil in a large pan and fry the aubergines until golden on both sides. Drain on absorbent paper. Puree the canned tomatoes with their juice in a blender. Transfer to a small saucepan. Add the olive oil; garlic; salt and pepper and cook for 10 minutes. Keep aside. Grease a baking dish; sprinkle with half the breadcrumbs and cover with half the aubergine slices. Toss the pasta with the butter and tomato sauce. Spread half the pasta over the aubergine slices and cover half the Mozzarella cheese slices. Add half the oregano and a little pepper. Repeat the layers. Sprinkle the Parmesan cheese and the rest of the breadcrumbs. Dot the top with a little butter and bake for 10 minutes.