Eggplant shells

Preparation:

Preparation: Clean and peel the aubergines, cut them into thin slices lengthwise and let them drain with a little salt. In the meantime, prepare the sauce: clean the herbs and chop them with a mezzaluna knife. Brown the sautéed and add the peeled tomatoes, pureed or cut into pieces (as you prefer), salt and cook until the sauce has reduced. Fry the aubergines in boiling oil and put them to dry on absorbent paper. Cut the cheese into strips and place each piece on an aubergine previously spread with anchovy paste. Form rolls. Boil the pasta in boiling water and drain it al dente. Let it dry on a linen cloth, fill each conchiglione with an aubergine roll, arrange the pasta in a baking dish, sprinkle it with the sauce, sprinkle with the Parmesan cheese and put it in the oven at 180 degrees for 15 minutes (3 minutes on the grill).