30 Minutes

eggplants, 2
spaghetti, 9 oz
salt to taste
olive oil
fresh basil leaves
oil for frying
ripe tomatoes, 2 lb
garlic, 2 cloves
salted ricotta or Pecorino cheese, 10,6 oz


Slice the eggplants about 1/2 cm thick (not too thin). Drizzle them with salt and let them rest for 10 mins then pat with kitchen paper to absorb the water they have released. Fry them in hot oil.
Prepare the tomato sauce by cooking the chopped tomatoes with the garlic cloves, a few basil leaves and salt. Sprinkle with olive oil, so cook until the sauce has reduced (about 15 mins). Add small pieces of eggplants some grated pecorino cheese or ricotta.
Cook the spaghetti in boiling water with salt for 2 mins less than it states on the packet then drain and toss with the tomato sauce and sprinkle with olive oil. Leave some sauce aside for later to put on the rolls.
Put a forkful of spaghetti over each eggplant’s slice and add a piece of ricotta or pecorino cheese and roll up (secure with a toothpick if you wish). So, arrange the rolls on a greased baking tray. Put a tablespoon of tomato sauce over each roll and a sprinkle of cheese.
Bake at 190° C for about 10 mins or until golden. Decorate with basil leaves.

Thanks to: My Little Italian kitchen