In a pan, fry the two thinly sliced eggplants until golden brown and drain on paper towel.
Take a doughnut-shaped mold, oil well and line with the eggplant just fried, add the pasta alla norma and top with diced pizza mozzarella, grated tuma cheese, diced fried eggplant and grated Parmesan cheese.
Continue this way by adding another layer of pasta and a final sprinkling of parmesan cheese.
At this point, close the eggplant casket and top with breadcrumbs on the surface.
Bake at 180°, static oven, for 30 minutes.
Remove from the oven, let firm up for half an hour and invert the mold onto a serving plate.
See whole pasta range
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