Let's start to cook our dish with tomato sauce. Finely chopped onion fry in olive oil. For the sauce you can use fresh tomatoes, pre-clearing them from the skin, chop and add to the frying pan to the onions. I used my homemade tomato juice. I have Basil frozen, it is better to use fresh.

Ovarium until the sauce is creamy, salted and pepper to taste. Then add Basil and cook a little more.

Eggplant wash, cut into slices. Stacked in layers in a colander, prisypaya each layer with salt. Cover the eggplants with a plate and put under pressure. Minutes through 30 — 40 rinse the eggplant under water, squeeze.

Fry the eggplant slices in olive oil. I grilled on the grill pan, just lightly grease it with oil. While frying the eggplant, cooked pasta and grate cheese and Parmesan grated.

The fried eggplants to the frying pan with tomato sauce (sauce a try, too acidic, and need a bit of sugar depends on the tomatoes, I didn't need). Tormented all together for 5 minutes — 7. Unfold the pasta, put the sauce with the eggplant, mix. Add grated cheese/ricotta (quantity depends on how salty cheese, so try not to overdo it) and stir again gently so that the eggplants were left intact.

The dish is served, preparativ top with Parmesan cheese and garnish with slices of eggplant (left especially) and parsley leaves. Bon appetit!