Prepare the tomato sauce by putting in a pan a little oil, tomato sauce, a few basil leaves, salt and a pinch of sugar. Cook over low heat until the sauce thickens. For the cream of mozzarella, cut the bufala into small cubes (keep aside a slice from which you will extract some cubes to decorate the dish) and put it in the mixer with a little of the water of the government (started with 2-3 tablespoons) and a thread of oil. Blend everything until obtaining a frothy consistency, adding a little oil and adding salt if necessary. Store at room temperature. Clean and wash eggplant, cut a slice and make a brunoise (very small cubes), which fry in plenty of seed oil. Also cut strips of eggplant skin, leaving less pulp possible adherent to the peel, reduce them to thin strips and fry them. Lightly salt the cubes and the strips of eggplant peel and set aside. For the basil oil, wash and clean the basil and, with a mortar, lightly pound the leaves together with half a glass of extra virgin olive oil. Filter the oil and set it aside. For the crumble, crumble the stale homemade bread and chop the almonds coarsely. Put a teaspoon of oil in a non-stick pan, heat it and add the bread crumbs: when they are crisp, add the almonds for a minute, so that they toast. Preheat the oven to 180 degrees. Boil the bombardoni in abundant salted water: drain them al dente and grease them with a little basil oil. Mix the buffalo mozzarella cream with the diced eggplants and fill the bombardoni with the mixture. Arrange them on a baking tray and bake them for just a minute: they will only have to heat up. Spread a thin layer of tomato sauce on the plate, arrange 4 bombardoni stuffed, pour a little oil over the basil and sprinkle with the crumble of bread and almonds. Garnish with fried eggplant peelings, diced mozzarella and a few drops of basil oil.
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