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1
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
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2
Meanwhile, in a 10 to 12 inch saute pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
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3
Working in batches, saute the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
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4
Transfer to a plate lined with paper towels to drain.
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5
Preheat the oven to 375F Grease a 9 by 12 inch baking dish with 1 tablespoon of the olive oil.
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6
Cook the penne in the boiling water for 2 minutes short of the package instructions; it should still be quite firm.
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7
Drain and rinse under cold water until cool.
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8
Drain very well, place in a large bowl, and toss with 1 cup of the tomato sauce.
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9
Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
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10
Top with half the bread crumbs, then add half the pasta.
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11
Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
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12
Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
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13
Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
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14
Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
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15
Bake for 45 minutes.
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16
Let rest for 10 minutes before serving.
