PASTITSIO DI LA MELANZE DI SABROSO
Serves 6 to 8

3/4 cup macaroni, cooked al dente
1 onion, chopped
3 cloves garlic
1 lb ground beef or lamb, or a combination of both
1 can (14oz) crushed tomatoes
2 1/2 tbsp tomato paste
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh basil, chopped
1/2 cup frozen peas, defrosted
1 cup freshly grated Mozzarella
1/2 cup freshly grated Cheddar cheese
1 cup Parmesan cheese
1 egg, beaten
2-3 eggplants, sliced lengthwise and sprinkled with salt.

1. Brush a 9” springform pan with butter or oil and line it with baking paper. Cook macaroni until al dente, drain and set aside.
2. In batches, fry eggplant slices in 2 tbsp olive oil until golden brown on each side.
3. Drain the eggplant on paper towels, and then add the garlic and onion until the two are tender and filling the air with their fragrance. Add to this the meat, tomato paste, tomato, and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
4. Preheat oven to 350º. While oven is warming, mix together peas, basil, both the mozzarella and cheddar cheeses, half of the Parmesan, egg and macaroni in a bowl. Add the meat and combine.
5. Arrange the cooked eggplant slices on the bottom of the springform mold so that one end begins in the center and extends out to the edge, laying it lengthwise as if measuring the radius. Do the same with another slice, overlapping the first slice slightly. Continue until the bottom of the pan is covered in a fan of eggplant slices. Proceed to cover the sides of the pan with slices of eggplant.
6. Carefully spoon in the cheese and meat mixture. Cover with the remaining eggplant. Sprinkle with the remaining Parmesan.
7. Bake, uncovered, for 25-30 minutes. When serving, remove from the case only after allowing it to rest for a few minutes. Sprinkle with the Italian parsley.