Come prepare eggplant rolls with spaghetti
Prepare the sauce: boil the oil, garlic and tomato puree in the pan. Season with a little salt, pepper and add the basil. Mix and bring to the boil. When it is ready, put it on fire.
Boil the spaghetti in water for about 8 minutes. Drain the pasta and mix with the sauce.
Cut the eggplants lengthwise. Place them on a plate, add salt and let them rest for a few minutes.
Heat the oil in the pan and fry the aubergines on both sides until golden brown.
Arrange the aubergine slices on the cutting board and place the spaghetti on the widest side. Place a piece of cheese on the dough and fold the slices closed.
Spread a few spoonfuls of sauce over the baking sheet and then add the stuffed aubergines. Pour more sauce and sprinkle the Parmesan cheese.
Bake in a static oven at 180°C for 20 minutes.
Storage
You can store the aubergine rolls and spaghetti in an airtight container in the refrigerator for 2 days.
