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1
Bring a large pot of salted water to a boil over high heat.
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2
Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
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3
Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
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4
Meanwhile, in a 12 inch saute pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
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5
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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6
Transfer to a plate lined with paper towels to drain.
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7
Preheat oven to 375u00b0F
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8
Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
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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. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
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11
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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12
Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
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13
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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14
Bake for 45 minutes then let stand for 10 minutes.
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15
Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.
