When we have nice eggplants/aubergines and mozzarella we think of making a Parmigiana. Not a bad idea but we can do something else, maybe faster but always so tasty. The Conchiglioni alla Parmigiana is an unusual and very tasty main dish with Parmigiano, eggplant and mozzarella, buffalo, or cow mozzarella.

For the pasta

Basil,20 leaves

Salt,3 pinches

Parmigiano Reggiano cheese ,120 gr = 4 oz.

Conchiglioni  or Lumaconi Pasta 500 gr=5 cups

Eggplant /Aubergine, two medium-size ones

Mozzarella, 400 g=ca. 2 cups

EVOO,3-4 tablespoons

For the sauce

Garlic,2 cloves

 Salt,3 pinches

Tomato passata/puree,750 ml g =2 and a half cups

Black Olives,50 g=1/4 cup

EVOO,4 tbsp.

Mince the garlic and slice the olives into rings. Cook garlic and olives in a pan.

Add the chopped tomatoes. Simmer the sauce, stirring occasionally with a wooden spoon

Prepare the eggplant, slice them round about 2 cm/1 inches thick, and then cut them into cubes

Pour 2 tbsp. EVOO in a pan and cook the eggplant in it. Once the cubes are ready, put them on a plate covered with kitchen absorbing paper to drain the oil

Dice the mozzarella. Cook the pasta in salted water, and drain it al dente.

Fill the conchiglioni with some sauce

Sprinkle the bottom of  a baking dish with EVOO and place a layer of pasta, continue with half of the

eggplant and with the diced mozzarella.

Add the basil leaves  cut in half with your fingers

Finish with a sprinkling of grated Parmigiano. Continue with another layer of pasta

to which you add all other ingredients and finish with the sauce.

Bake for 35-40 minutes at 160°C/320 F.

 Grate Parmigiano on the pasta dish and serve immediately.