• 2 eggplants
  • 250 g spaghetti
  • 1 Kg ripe tomatoes
  • 2 garlic cloves
  • 300 g salted ricotta or Pecorino cheese
  • salt to taste
  • olive oil
  • fresh basil leaves
  • oil for frying



Slice the eggplants about 1/2 cm thick (not too thin).

Sprinkle them with salt and let them rest for 10 minutes 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 to taste.

Drizzle with olive oil. Cook until the sauce has reduced (about 15 minutes). Add small pieces of eggplants some grated pecorino cheese or ricotta.

Cook the spaghetti in boiling salty water for two minutes less than it states on the packet then drain and toss with the tomato sauce and drizzle with olive oil.

Leave some sauce aside for later to put on the rolls.

Put a forkful of spaghetti over each eggplant’s slice.

Now add a piece of ricotta or pecorino cheese and roll up

(secure with a toothpick if you wish).

Arrange the rolls on a greased baking tray.

Put a tbsp of tomato sauce over each roll and a sprinkle of cheese.

Bake at 190C° for about 10 minutes or until golden.

Decorate with basil leaves.



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