Pour a couple of turns of olive oil into a pot. Add the whole garlic clove and the chopped onion, and sauté for a few minutes. Add the tomato purée, a few basil leaves, season with salt and pepper, and cook over medium-low heat for about 15–20 minutes. Remove from heat. If the sauce gets too thick, add a little water.

Meanwhile, wash and cut the eggplants into cubes or slices. Heat a pot with vegetable oil, and when hot, fry the eggplants until golden. Drain them on paper towels. Now, boil the eggs. Cook the pasta in plenty of salted water and drain it halfway through cooking. Return the pasta to the pot and toss with a couple of ladles of sauce and a sprinkle of Parmesan and caciocavallo cheese.

Mix well, then choose a baking dish for the oven. Pour two ladles of sauce into the dish, add half the pasta, then layer the fried eggplants, cubed mozzarella, diced deli meats, sliced hard-boiled eggs, and a sprinkle of grated cheese. Drizzle with more sauce. Add the remaining pasta and finish with more sauce, cheese, and, if you like, a sprinkle of breadcrumbs. Bake in a preheated convection oven at 350°F (180°C) for about 30 minutes.