Pasta 'ncasciata

1: Wash and dry the eggplants, remove the stem, and slice them into about 1 cm thick pieces.

2: Place the eggplant slices in a colander, sprinkle with salt, and let them drain for 30 minutes.

3: Rinse off the salt using a clean cloth or paper towels.

4: Heat a generous amount of peanut oil and fry the eggplant slices until golden.

5: Boil the eggs until hard, then peel and slice them.

6: In a separate pot, boil salted water and cook the pasta until al dente, then drain it.

7: In a baking dish, add some oil and breadcrumbs, then start layering the ingredients with a ladle of ragù, pasta, fried eggplant, diced fresh caciocavallo, and diced prosciutto.

8: Repeat the layering until all ingredients are used, finishing with ragù and grated caciocavallo on top.

9: Drizzle with oil and bake for about 20 minutes in a preheated fan oven at 200°C until a golden crust forms on the surface.