Step 1

To prepare the baked pasta with eggplants, cut the eggplants into cubes about 1/2 inch 1 . In a pan, pour a dash of oil and 2 cloves of garlic 2 . Let it heat for a few moments, then add the eggplants 3 .

Step 2

Cook on high heat for 8-10 minutes until they are soft and well-browned. Remove the garlic 4 and set them aside. Now, prepare the sauce: pour a drizzle of oil into a pot, add a clove of garlic 5 , and let it brown over moderate heat. Now pour in the tomato puree 6 and season with salt.

Step 3

Add the basil leaves 7 and let it cook on low heat for about 15 minutes, then remove the garlic 8 . Meanwhile, cook the pasta in boiling salted water for the time indicated on the package. Cut the mozzarella into cubes of about 1/2 inch 9 .

Step 4

Drain the pasta al dente and transfer it directly to the pot with the tomato sauce 10 and mix. Add the eggplants, reserving some for the topping 11 and also add the mozzarella, keeping aside about 1.7 oz 12 . Mix everything well.

Step 5

Pour the pasta into a baking dish 13 , cover with the remaining mozzarella 14 and the grated Grana Padano PDO cheese 15 .

Step 6

Also add the eggplants 16 , spreading them over the entire surface 17 . Bake in a preheated oven at 464°F, with grill mode, for 10 minutes on the top rack 17 . Take it out when well gratinated and serve it hot or warm 18 .