Slice the eggplant, lightly grease a non-stick plate, heat it well and grill the freshly-sprinkled eggplant, salt lightly. Grease and granire, ie sprinkle with breadcrumbs, then remove the excess, a single portion of terrine, cover it with grilled eggplants, making them overflow. Cut the mozzarella into small cubes. Cook the pasta in boiling salted water, meanwhile dissolve the cornstarch in the milk and heat, over low heat, stirring. As soon as it begins to tie, add the 3/4 of the diced mozzarella and continue cooking over low heat, until the mozzarella is melted and all is well creamed and complete with a pinch of nutmeg. Drain the pasta, dress it with the remaining diced mozzarella, and the fondue, keeping a little 'aside to nappare the flan at the end, then pour it into the bowl, leveling and close everything with the eggplants, compacting well. Pass in a hot oven for about ten minutes, then let it cool slightly before unmolding the timbale on the serving dish, Nappare with the remaining fondue, heated and serve.