• 2 pounds fresh plum tomatoes
• ½ onion, chopped
• 2 cloves garlic, minced
• 6 tablespoons olive oil
• 2 large eggplants
• Vegetable oil for frying
• 2 tablespoons butter
• ¼ cup flour
• 2 cups milk
• 1 cup grated Parmesan cheese
• 4 cups penne pasta
• 1 generous handful fresh basil leaves
• salt and fresh black pepper, to taste

Plunge tomatoes into boiling water for 10 seconds. Remove the peel and cut in quarters. Saute the onion and garlic in 4 tablespoons olive oil until transparent. Add the tomatoes, season with salt and pepper, cover and cook until all the water has evaporated.

Cut the eggplant lengthwise into slices and deep-fry in very hot oil until golden brown. Drain and set aside.

Make a bechamel by melting the butter in a heavy saucepan. Sprinkle in the flour, whisking continuously. Slowly add the milk and continue stirring.  Add 2/3 of the Parmesan. Season with salt and pepper to taste.

Cook the pasta in boiling salted water until very al dente. Drain, toss with 2 tablespoons of olive oil and set aside.

Spoon some of the tomato sauce onto the bottom of an oven-proof casserole.  Arrange a layer of pasta over the tomato sauce and dot with the bechamel.  Place a layer of eggplant over the pasta and top with tomato sauce and basil leaves. Repeat once, ending with basil.

Sprinkle with the remaining cheese and bake for 20 minutes in a 375 degree oven. Serve immediately.