Peel the garlic cloves and chop finely.
Rinse the basil, shake dry and pluck the leaves from the stems, roughly shredding larger leaves. Roughly chop the sun-dried tomatoes.
Clean and rinse the scallions and cut them into 2 to 3 cm pieces.
Cook the penne in plenty of boiling, lightly salted water until al dente and then drain. In the pasta pot, heat 2 tablespoons of olive oil and sauté the chopped garlic along with the scallion pieces, capers and tomatoes. Then fold in the penne and basil. Clean the eggplant, rinse, pat dry, cut into 1 cm slices, salt, pepper and dust with the flour.
Beat the eggs with the freshly grated Grana Padano and coat the eggplant slices in it. Heat 3 tablespoons of olive oil in a large frying pan and fry the breaded eggplant slices in batches for about 2 minutes until golden, then drain on paper towels and arrange on plates with the penne mix.
