In fact, we tasted this dish (really only James, because I tried to limit myself) to Ischia, and the pasta was creamy with the smoked cheese. Unfortunately, not having available I solved with a little 'buffalo mozzarella, diced: sure the taste was less marked but equally pleasant. A very good recipe for a dinner with friends, fast and tasty.
I thinly sliced \u200b\u200b2 eggplants are not too big and put them to drain in a colander with salt. In the meantime, I put on fire the tomato sauce and basil and then I spent in the grill (just oiled) eggplant. I then cooked the pasta (I used the tiny USB drives of "The Piccolino" from Barilla) and prepared the top cases, adding the diced mozzarella and grated Parmesan cheese between two layers of pasta, previously served with sauce basil. I lined coppettine of aluminum with plastic "Cook Film", much like plastic wrap but can also go in the freezer or oven, and even in the microwave (it was thus easy churning out top boxes and I did not even have to wash coppettine:-D),
I placed the slices of eggplant so that it protrudes out of the cups to about 3 cm per side, I put a spoonful of penne with tomato sauce, I added the mozzarella into small cubes and put a layer of pasta, then cover everything with the eggplant folded.
I spent in the oven at 200 degrees for less than 10 minutes and baked (with the film is truly a marvel). 
