ingredients
directions
Preparation time is 60 minutes.
Place the eggplants in a colander and sprinkle them with salt; boil off any excess water for 30 minutes. Blot them dry and fry them in half of the olive oil until soft; remove with a slotted spoon, blot dry on kitchen towels, and line an oiled 10″ mould with as many of the slices as necessary to cover the bottom and sides of the mould.
Combine the mince meat with salt, pepper, and parsley; shape into tiny meatballs and cook in 2 tablespoons of the olive oil until browned on all sides. Remove with a slotted spoon. Cook the penne in boiling salted water until al dente; drain. Heat the remaining olive oil in a saucepan. Add the garlic and 4 of the basil leaves; cook for 30 seconds. Stir in the tomatoes and peas; bring to a boil; cook 30 minutes over low heat, covered. Preheat the oven to 400 degrees.
Combine the penne, eggs, mozzarella, ham, meatballs, and the remaining basil and eggplants in a large bowl; stir in half of the tomato sauce (keep the other half warm). Pour into the prepared mould, sprinkle with the Pecorino, and bake for 20 minutes. Leave on the counter to stand for 5 minutes, then invert onto a serving platter and serve hot, with the remaining tomato sauce.