400 g Penne	2 tablespoons extra-virgin olive oil
5 medium eggplants, sliced	100 g butter
3 medium zucchini, sliced	40 g breadcrumbs
50 g wheat flour	80 g Parmesan, grated
oil for deep frying	100 g ham, sliced
20 basil leaves	150 g Mozzarella cheese, diced
10 juicy tomatoes, skinned	salt

Preparation

Put the eggplants in a colander, cover with salt and leave them drain the bitterish liquid. Dip the zucchini in the flour. Wash the eggplants, dry them and dip them in the flour. Fry the vegetables separately in a pan with plenty of oil. Remove the seeds from the tomatoes and put them into a food processor, together with 20 basil leaves and extra-virgin olive oil. Add a pinch of salt.

Grease an ovenproof dish and sprinkle with breadcrumbs. Line the dish with the eggplants, but keep some of them on a side.

Bring to the boil plenty of salted water, cook the penne until al dente, drain and toss them in the butter, add parmesan cheese and some sauce.

Put a layer of pasta in the ovenproof dish, followed by layers of fried zucchini and ham. Add the mozzarella and some finely chopped basil leaves.

Spoon alternate layers of pasta, zucchini and ham, finishing with a layer of eggplants.

Pour the sauce over the eggplants, sprinkle with breadcrumbs, dot with butter and bake in the oven for about 15 minutes until brown and crispy on top.