Cut the eggplants into slices lengthwise. Sprinkle the slices on both sides with salt and leave them for about 30 minutes.
Heat the olive oil in a pan and fry the onion and garlic together with a little oregano. Remove the meat from the sausages and add it. Bake further for 5 minutes. Now add the tomatoes, the tomato concentrate and 10 cl of water. Let simmer for 20 to 25 minutes.
Cook the pasta al dente according to the instructions on the packaging. Drain and keep on the side in a dash of oil. Preheat the oven to 180 °C (thermostat 6).
Dab the slices of eggplant dry and grill them in a dash of olive oil for 2 minutes on both sides.
Oil a springform pan, sprinkle with 25 g breadcrumbs and cover with the eggplant slices, letting the slices overlap and overhang. Fill with layers of pasta, meat and the 125 g grated pecorino. Fold the slices inwards. Sprinkle with the rest of the breadcrumbs.
Bake in the preheated oven for 25 to 30 minutes. Wait 10 minutes before you unmould the cake. Serve the pie sprinkled with pecorino and basil.