Make cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter

You'll need about 10 rectangles, 4 x 6-inches

Cook the pieces of pasta, a few at a time if necessary, until al dente

Drain and rinse under cold water, then lay out on paper towels

Trim the eggplants and cut 20 slices

Layer these in a strainer with a little salt, place over a bowl, then leave to stand for 30 minutes

Rinse well and dry on paper towels

Heat some olive oil in a skillet and brown the eggplant slices on both sides, adding more oil as necessary

Cut the ham into ten pieces

Make 10 eggplant sandwiches by placing a piece of ham, sage leaf and slice of Mozzarella between two slices of eggplant

Place an eggplant sandwich in the center of each pasta rectangle and fold the pasta over it to make a neat package

Repeat with the remaining ingredients

Set the oven at 350?F

Heat any remaining olive oil

Add the onions and 15-20 minutes, until softened

Spread the onions in the base of an ovenproof dish

Top with the tomatoes and salt and pepper to taste

Arrange the eggplant pillows on top, with the ends of the pasta dough underneath

Dot the tops of the packages with the soft cheese, spreading it slightly

Mix the bread crumbs and Parmesan, then sprinkle some over the top of each package

Cover with greased foil and bake for 20 minutes, then remove the foil and cook for an additional 10 minutes.