For the pasta casserole, wash the eggplants, cut off the stem and cut lengthwise into slices about 2.5 cm thick.
Brush them with olive oil on a baking tray and brown them in the oven on the lower grill for about 10 minutes per side. Then remove from oven, let cool slightly and cut into cubes of about 2 x 2 cm. Season with salt and pepper.
Cook the Barilla Integrali Pennette Rigati according to package instructions.
In the meantime, clean and wash the spring onions and cut them into pieces of about 2 cm.
Cut the mozzarella into slices.
Drain and drain the pasta, put it in a baking dish, mix with eggplant cubes , spring onions and Barilla Basilico Pasta Sauce. Place the mozzarella on top, bake in the oven at 200 °C for about 10-15 minutes.
Serve the finished pasta casserole sprinkled with fresh basil.