Sicilian Baked Ring

Method

1. Wash and slice the eggplants into pieces less than 0.5 cm thick. Coat them in flour and fry in hot oil. This step can be done the day before.
2. Prepare the tomato sauce: sauté chopped onion in a drizzle of extra virgin olive oil, add the passata, cover and let cook for about one hour. This can also be prepared the day before.
3. Skin the sausages and brown them quickly in a pan, being careful not to dry them out as they will cook further in the oven.
4. Cook the pasta until half done, drain it and rinse under cold running water to stop the cooking.
5. In a large bowl, combine the pasta, tomato sauce, browned sausage, mozzarella cut into slices or cubes, salt, pepper, torn basil leaves and grated Parmesan cheese. Mix well.
6. Grease a baking dish with oil. Arrange a layer of fried eggplant slices on the bottom, overlapping them to form a crust.
7. Spread half of the pasta mixture over the eggplant and press lightly. Add a little more mozzarella, then top with the remaining pasta mixture and press again.
8. Cover the filling with the remaining fried eggplant slices, tucking them in to seal the ring.
9. Bake in a preheated oven at 180-200°C for about 20 minutes.
10. Optional: decorate with a little tomato sauce, grated cheese and fresh basil before serving.