
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
INGREDIENTS:
For the Marinara Sauce
- 3 Tbs Extra Virgin Olive Oil
- 1/4 of a medium size Yellow Onion chopped
- 1 Tbs Minced Garlic
- 3 cups of San Marzano D.O.P.
- 1 Tbs Salt
- Pinch of Pepper
- 10 fresh Basil Leaves julienned
For the rest
- 250 grams or 8 oz Spaghetti Adoro
- 8 slices of Eggplant 1/8 inch thick
- 1 1/2 cups Grated Parmesan Cheese
- 1 1/2 Buffalo Mozzarella
- 1/4 cup Salt (to cook the pasta in)
- 2 cups blended cooking oil for frying
- 1 cup Flour for dusting the Eggplant

PREPARATION:
- Start by making the marinara sauce
- Crush tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a smoother texture (depending on your preference)
- In medium saucepan add EVOO and heat over medium heat until oil is warm
- Add onion, sauté 2-3 minutes until softened and lightly golden
- Add garlic, sauté 1-2 minutes
- Add Tomatoes
- Add salt, pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
- Turn off heat and stir in Basil for about 1 minute
- In a large deep pan heat the blended oil
- Dust eggplant slices in flour coating both sides
- 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
- Set aside
- In a large pot fill with water, bring to boil, and add 1/4 salt
- Add spaghetti and cook super ‘al dente’, or a few minutes less than package directions.
- Drain spaghetti and add some of the marinara sauce along with 1/2 cup Parmesan Cheese and mix
- Enjoy!