Warm up the oven to 200 °C. Wash the eggplant and cut it in cubes. Season them with some olive oil, salt and pepper. Bake them for about 15 minutes. In the meantime, prepare the tomato sauce. Warm up 1 tbsp of olive oil in a pot, add the garlic. Let it fry for about 2/3 minutes or until it starts to become slightly gold. Finally the tomato sauce with some salt and pepper to your liking. Keep the heat low, cover with a lid and let it cook for about 10 minutes.
Use another pot to prepare the bechamel. On medium heat, melt the butter. Once the butter is melted, add the flour and stir it in using a whisk. Once incorporated, add the milk while stirring. When the flour is all dissolved in the milk, add salt, pepper and nutmeg to your liking. Keep the sauce on low/medium fire. Keep stirring to avoid clumps. The bechamel will be ready once it starts making bubbles and reaches a thick consistency (deep a spoon in it. If ready, the sauce will stay on the spoon and slowly start falling down).
Once the eggplants are out of the oven, add them directly into the tomato sauce together with the fresh basil.
Now, while all the ingredients are ready and cooling down, start taking care of the rigatoni. Prepare a large pot, fill it with water and bring it to boil. Add 1 tsp of salt, stir it in and finally add the rigatoni. Cook them for half the time shown on the bag (they will keep cooking in the oven with the liquids of the sauce and the bechamel). Once ready, drain the pasta and add it to the tomato sauce.
Add some bechamel sauce at the bottom of your tray, then add half of the pasta together with half of the scamorza. Add half of the bechamel sauce on top and make sure it reaches every corner. Add the rest of the pasta and the scamorza. End with the last bit of bechamel and some grated Parmesan cheese. Cook in the oven at 180°C for about 25 minutes. Let it cool down for 10 minutes and enjoy!