In a pot, heat some olive oil and finely chopped onion. Sauté until soft, then add the mixed ground meat. Season with salt, black pepper, and finely chopped parsley. Brown for about 10 minutes.

After about 10 minutes, pour in some white wine and let it evaporate. Add the tomato purée, season again with salt, black pepper, and finely chopped parsley. Simmer on low heat for about 1 hour.

Meanwhile, wash and trim the eggplants. Cut them into cubes and set aside.

In a skillet, heat some olive oil and finely chopped onion. Sauté until soft, then add the eggplant cubes. Season with salt and cook for about 10 minutes.

In a small saucepan, add water and the eggs. Once the water boils, cook the eggs for about 8 minutes.

After 8 minutes, remove the eggs and place them in cold water. Let them cool, peel, chop, and set aside in a bowl.

Place the provolone cheese on a cutting board, cut it into cubes, and set aside.

In another skillet, heat some olive oil and finely chopped garlic. Sauté until golden, then add the porcini mushrooms. Season with salt, black pepper, and finely chopped parsley. Sauté for about 10 minutes.

Pour in some white wine, let it evaporate, then add the mushrooms to the pot with the sauce.

Bring a large pot of salted water to a boil for the casarecce pasta.

Once the eggplants are cooked, add them to the pot with the sauce. Mix well and let it cook together.

Preheat the oven to 400°F (200°C).

Take a baking dish and spread a ladleful of sauce on the bottom.

Cook the casarecce pasta until al dente, then drain and add to the baking dish. Add another ladle of sauce and mix well.

Add the chopped eggs, provolone cubes, and grated Parmesan. Cover with more casarecce, add more sauce, a drizzle of extra virgin olive oil, and more grated Parmesan. Bake for about 30 minutes.

After baking, turn off the oven and carefully remove the baking dish using oven mitts. Let it rest for a few minutes.

Transfer the baked casarecce to a serving dish and serve.