Make the tomato sauce with a garlic clove.

Fry the eggplants.

Boil the anelletti pasta. Meanwhile, cut the cheese into cubes.

Combine all the ingredients in a bowl. Line the bottom of a springform pan with the largest eggplant slices. Pour the mixture into the pan, sprinkle with Parmesan or your preferred cheese, and bake at 350°F (180°C) for about 10 minutes, until a golden crust forms and the cheese melts.