Cold pasta alla parmigiana

Cut eggplant into cubes, transfer to a colander and add salt, leave aside for half an hour. Rinse the cherry tomatoes, dry with a kitchen towel and cut into four. In a saucepan pour the oil, garlic cloves, leave to brown and add the eggplant cut into cubes. Once golden brown, add the cherry tomatoes, basil leaves and season with salt. Saute everything in the pan for a few minutes. Boil the pasta in plenty of boiling salted water, before draining add cold water to stop the cooking, season with a drizzle of oil and let cool completely.

Once time is up, add the pasta to the dressing and the diced mozzarella, hard-boiled eggs, and Parmesan cheese. Mix and transfer the pasta, covered with plastic wrap, into the refrigerator for at least one hour.

https://blog.cookaround.com/veronic/pasta-fredda-alla-parmigiana/