"Baked pasta catanese style"

INGREDIENTS

4 aubergines:
700 Gr Pasta(EG penne or rigatoni)
300 gr tomato sauce
3 aubergines
3 hard boiler eggs
250 gr meat ball with peas and tomato sauce
80 gr salame or sausage
150 gr fresh tuma (typical cheese from the Southern Italy)
80 Gr. Grated pecorino cheese (with pepper corns)
60 Gr breadcrumbs
oil
salt
pepper.

Put the firm boiled pasta in an oiled baking-tin. Alternate layers of pasta and grated cheese, sliced fried aubergines, tomato sauce, meatball with peas and ragù, Salame or sausage pieces and, on the last layer, fresh tuma slices, tomato sauce, sliced hard boiled eggs and bread crumbs. Bake for about 20 minutes.