400 g of advanced boiled spaghetti
50 g of guanciale
4 peeled tomatoes
50 g of breadcrumbs
100 g of Caciocavallo Silano PDO
olive oil, salt
In a saucepan, fry the diced guanciale and finely chopped onion in oil. Add the crushed tomatoes. In another saucepan fry the eggplants cut into strips. Meanwhile, grease a pan with oil and sprinkle with breadcrumbs. Make a layer of spaghetti, pour over a little sauce, make a layer of eggplants and one of Caciocavallo Silano PDO cut into thin slices. Repeat the operation once again ending with the cheese. Keep in the oven until a golden crust is formed.