To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil
. Sprinkle bread crumbs evenly around surface. Place half eggplant strips in the clay all around circumference, with half laying over sides of clay. In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese
together. Season with salt and pepper (you may add garlic
here, red pepper flakes
, etc). Place the mixture in the clay. Top with rest of the sliced eggplant
and close top with the overhang of eggplant. Remember to start at the opening so each slice closes the other. Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese. Lightly oil the top. Bake in the oven at 325 degrees F for about 1 hour.
*If using a clay bowl do not preheat oven. Start in a cold oven. If using an oven-proof bowl preheat oven to 325 degrees F.