Be warned: This dish is not a quick meal. Prep and cooking time should be about three hours but I assure you that it’s well worth it! Think timpano but instead of dough and bechemel you will used fried eggplant slices. You will need two large eggplants, a box of penne pasta, romano cheese, sweet Italian sausage, 1/2 pound of ground beef, one onion, one can of puree tomatoes, olive oil, salt, pepper, ground oregano, six cloves of garlic, 1 ounce of fresh basil.

Make sure you let the dish cool for 30-40 minutes before cutting as it will fall apart.

Music: Ravel’s Ma mère l’oye