2 eggplants
2 eggs
salt
2 cloves garlic
breadcrumbs, homemade
40g parmesan
olive oil

20 cherry tomatoes
3 cloves garlic
leftover eggplant
1 chalotte
olive oil
10 basil leaves
salt, pepper
edge piece of parmesan (optional)

350g long pasta

Cut off the edges of the eggplants left and right.

Then cut 4 slices each - leave the stem on so the eggplants don't fall apart.

Beat the eggplant slices with a meat tenderizer, salt them on both sides and let them sit for 20 minutes.

In the meantime, whisk the eggs in a deep dish and mix breadcrumbs with finely chopped garlic.

Halve the tomatoes, chop the garlic and chalotte. Dice the leftover eggplant and sauté until lightly browned. Reduce the heat, sauté the chalotte, add garlic and tomatoes, sprinkle with 1 tsp sugar, salt and pepper and possibly a little water, but not too much, because later you will add pasta water. If you like, put the edge of the Parmesan cheese in it. The sauce is ready.

Grate the parmesan. Line a baking tray with baking paper

Wash the eggplants thoroughly, otherwise they will be too salty. Pat them dry.

Turn the eggplants first in the egg, then in the breadcrumb mixture. Fry them in the olive oil for 2 minutes on both sides until golden brown.

Sprinkle the parmesan on the baking paper so that the bottom of each eggplant slice is on parmesan. Sprinkle the remaining Parmesan on top of the eggplants.

Preheat the oven to 180 degrees and bake the eggplants until golden brown. It takes about 10-12 minutes.

Boil plenty of water with salt for the pasta.

Tear the basil and add half of it to the sauce.

Take the pasta out of the boiling water with tongs and put it into the sauce, dripping wet. Add 1-2 ladles of cooking water. Stir and taste.

Divide the pasta among shallow plates and top with the eggplant slices and remaining basil.