Egg Tagliatelle Paglia e Fieno with mozzarella and aubergines | Italian Pasta De Cecco Recipes

Ingredients

• 300 g Tagliatelle n° 108 all’uovo paglia e fieno
• 400 g Aubergines
• 2 small onions (1 for the dressing, 1 for the sauce)
• 2 small bunches Liguria basil (1 for dressing, 1 for sauce)
• 180 g mozzarella
• salt and pepper