Put oil in a skillet over high heat until it has a depth of 1 cm.
Once it's hot, add the eggplant slices (as many as fit).
Turn them over when they are golden on the bottom and when both sides are golden, remove from the skillet and place on absorbent paper and sprinkle with salt.
Bring 4 liters of water to a boil in a pot.
In another skillet, melt the butter and sauté the onion until translucent. Add the chopped tomatoes. Season with salt and pepper and cook until the juice reduces a bit.
Preheat the oven to 200 degrees Celsius.
When the pasta water boils, add 1 tablespoon of salt and put all the pasta in at once, stir, and wait until it is ALMOST al dente. It should be removed 1 minute before it's ready because it continues to cook in the oven.
Mix the drained pasta with the tomatoes and grated Parmesan cheese.
Grease a Pyrex or deep baking dish and put half of the pasta, cover with the eggplant slices and half of the mozzarella slices.
Place the rest of the pasta on top and add another layer of eggplant and another of mozzarella.
Place in the oven (on the top rack) and cook for 15-20 minutes until the cheese melts and a golden crust forms.
Let it rest for about 10 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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