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Baked rolled eggplant stuffed with spaghetti

Baked rolled eggplant stuffed with spaghetti


This vegetarian recipe is tasty, easy and also fun to make.If you are an eggplant lover this one is yours.

  • Difficulty: Easy
  • Time of Preparation: 20 min
  • Time of Cooking:  50 min
  • Doses for: 4 people



For the Marinara Sauce

 For the rest


  1. Start by making the marinara sauce
  2. Crush tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a smoother texture (depending on your preference)
  3. In medium saucepan add EVOO and heat over medium heat until oil is warm
  4. Add onion, sauté 2-3 minutes until softened and lightly golden
  5. Add garlic, sauté 1-2 minutes
  6. Add Tomatoes
  7. Add salt, pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
  8. Turn off heat and stir in Basil for about 1 minute
  9. In a large deep pan heat the blended oil
  10. Dust eggplant slices in flour coating both sides
  11. Fry 2 eggplant slices at a time for 30-40 seconds each side, remove and place on a paper towel to get rid of excess oil
  12. Set aside
  13. In a large pot fill with water, bring to boil, and add 1/4 salt
  14. Add spaghetti and cook super ‘al dente’, or a few minutes less than package directions.
  15. Drain spaghetti and add some of the marinara sauce along with 1/2 cup Parmesan Cheese and mix
  16. Enjoy!


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