Eggplant rolls stuffed with spaghetti 

Today I propose a very simple first course but that when you serve will be very successful; I'm talking about these eggplant rolls with spaghetti, very tasty that are prepared in no time. It is nothing complicated, very reminiscent of pasta alla norma but with a different presentation. 

A pasta to the norm on the contrary, with eggplants that wrap the spaghetti transforming them into these delicious rolls, very easy to prepare and guaranteed results! A classic Sicilian dish. Delicate eggplant slices are filled with spaghetti and tomato sauce and topped with melted cheese. The exposed spaghetti gets crispy in the oven while the inside stays moist with melted cheese. This recipe is tasty, vegetarian and also fun to make.

Presenting them is a spectacle, tasty with basil sauce and lots of cheese! It's true, it's not really the period of eggplants but I couldn't resist! This is a truly spectacular and impressive recipe. If you want to amaze and at the same time pamper your guests, you have no doubts, prepare the eggplant rolls with spaghetti! Difficult is the placement of this tasty dish but I think it can be proposed both as a first course and as a second course but also as a side dish! I don't know, you maybe do! Meanwhile, I'll explain how to prepare this dish...

INGREDIENTS

Eggplant 2

Spaghetti 150 g

Tomato puree 400 ml

Garlic clove 1

Provolone 100 g

Parmesan 40 g

Basil leaves to taste

Extra Virgin Olive Oil to taste

Salt to taste

Pepper to taste

Seed Oil to taste

Preparation

Cut the eggplants into slices half a centimeter thick and put them to rest sprinkled with coarse salt in a colander, for about 15 minutes. In this way, they will lose vegetation water. Fry the eggplant slices in plenty of seed oil for a couple of minutes per side or until they are lightly browned. Meanwhile, prepare a simple tomato sauce: fry the garlic clove in a little olive oil and after a few moments pour the tomato puree. Season with salt, pepper and cook for about 10 minutes. Season the sauce with a few basil leaves and add the spaghetti cooked in salted water and drained al dente. Stir well so that the spaghetti take the sauce. Compose the rolls: lay a little spaghetti with tomato sauce on each slice of eggplant. At the center place two cubes of provolone. Roll everything up, forming a roll. Place the rolls in a baking dish, a little away from each other. Cover the rolls with more tomato sauce, sprinkle the surface with grated Parmesan cheese and bake in a hot oven at 190 C degrees for about 15 minutes, until completely grated. Serve still hot!