Tasty tomato sauce, perfectly baked aubergine and lots of cheese: inspired by Melanzana alla Parmigiana, this vegetarian pasta will make the mouth of even the biggest carnivore. Fusili Lunghi Bucati For the true Italian, kitchen classics are sacred. They just don't knock you over when you try to change your mamma's recipe. Still, this doesn't stop us from turning the traditional Melanzana alla Parmigiana into a pasta dish. But with the best (and perhaps the most beautiful) Italian pasta we could find: Fusili Lunghi Bucati. In this way the Italians don't blame us. The ingredients (4 servings) • 300 grams of Fusili Lunghi Bucati • 2 aubergines • 2 teaspoons of salt • 2 tablespoons Organic Wheat Flour • 10 tablespoons of Olive oil • 2 cloves of Garlic, finely chopped • 800 grams of Torrente Passata Traditionale • 150 grams of Parmesan cheese, grated • 150 grams of Buffalo mozzarella • salt and freshly ground pepper, to taste • Fresh basil The Kitchen Helpers • Paper towel • Casserole • Pasta pan or large saucepan The method of preparation 1. Dice the aubergines and sprinkle with 2 teaspoons of salt. Mix well and let the salted eggplant cubes stand for 30 minutes. The salt absorbs moisture from the eggplant, making the vegetables easier to bake. 2. Pat the aubergine cubes dry with kitchen paper and sprinkle with flour. Place the frying pan without oil on medium heat and pour in 10 tablespoons of olive oil when the pan is at the right temperature. Add the aubergine cubes and fry until golden brown all around. Remove the aubergine cubes from the pan and let them drain on kitchen paper. 3. Remove the oil from the pan and reserve about 2 tablespoons. Wipe the pan clean with some kitchen paper and place the pan again on medium heat. Add the reserved oil and fry the garlic in it. Pour in the passata and bring to the boil. Season the contents of the pan with pepper and let it thicken over a low heat until a nice tomato sauce (this takes about 15 minutes). While the sauce is thickening, boil the Fusili Lunghi Bucati al dente in a pan of plenty of salted water and drain. Keep some of the cooking water. Add the pasta, aubergine cubes, parmesan cheese and buffalo mozzarella to the sauce and stir until the cheeses have melted and are well blended. Season the dish even further with salt and pepper, and add some cooking water if the pasta becomes too thick. Divide the pasta between 4 deep plates and serve with fresh basil.