Eggplant rolls with spaghetti my way. An incredible dish that will not be easily forgotten.

This recipe can be served as a main course or why not as a delicious finger food, which your guests will truly appreciate.

It could actually turn into a leftover dish to use up any leftover spaghetti.

These are real eggplant rolls stuffed with pasta and mozzarella. I used spaghetti, but you can use bucatini, ziti, or other types.

Simply cook the eggplants (you decide whether to grill, fry, or bake them) and fill them with pasta seasoned with tomato sauce, basil, and lots of mozzarella.

The result will be a fantastic vegetarian main course that will be appreciated by both adults and children.

In some ways, the recipe can be defined as pasta with eggplant and mozzarella in reverse, with the eggplants wrapping the spaghetti, resulting in delicious and easy-to-make rolls.

The eggplant rolls filled with spaghetti can be prepared in advance, stored in the fridge, and gratinated only when needed.

Try the recipe and let us know if you liked it!

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 4/6
Cooking methods: Stovetop, Electric Oven
Cuisine: Italian
Seasonality: All Seasons

356.58 Kcal

calories per serving

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Energy 356.58 (Kcal)
Carbohydrates 25.69 (g) of which sugars 5.32 (g)
Proteins 17.15 (g)
Fat 21.41 (g) of which saturated 9.40 (g)of which unsaturated 5.95 (g)
Fibers 5.12 (g)
Sodium 1,005.79 (mg)

Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Eggplant Rolls

4 eggplants (3 for the rolls and 1 for the sauce)
26.5 oz peeled tomatoes
11.3 oz spaghetti
2 mozzarella (drained)
2.1 oz Parmesan cheese
basil
garlic
to taste extra virgin olive oil
salt
pepper

Tools

Baking Dish
Oven Dishes
Pot
Colander
Casserole

Steps for Eggplant Rolls with Spaghetti

Wash the eggplants and cut them into cubes without peeling.
Place the eggplant cubes in a colander and salt them, so they lose their water content.
After 30 minutes, rinse them well, then fry them in olive oil, absorbing them on a piece of paper towel.
Prepare the tomato sauce: lightly fry a clove of garlic in a pan with 2 tablespoons of extra virgin olive oil.
Then add the peeled tomatoes cut into small pieces, season with salt, and let them cook over medium heat for 15 minutes.
Add some basil leaves. Stir.
Remove the garlic, cover the pan with a lid and cook for about 15 more minutes.
Finally, add the previously fried eggplants, keeping some aside for garnish.
Clean and wash the eggplants.
Slice the eggplants lengthwise; if you wish, you can put them under salt in a colander to remove water.
Brush each eggplant slice with extra virgin olive oil on both sides.
Cook in a pan (grill, fry, or bake) the eggplants, adding salt and pepper.
I baked them for 10/15 minutes.
Cook the pasta, leaving it two minutes shy of the cooking time indicated on the package.
Drain the pasta and season with tomato sauce, basil, cheese, and part of the chopped mozzarella.
Mix
Arrange the eggplant slices on a plate.
Place the pasta on the eggplants, adding sauce and mozzarella
Wrap them to create rolls.
Arrange all the rolls in a baking dish on which we will have placed the remaining sauce.
Season the rolls with more sauce, cheese, and mozzarella.
Bake in a hot oven at 392°F for about 15 or 20 minutes with a fan mode or until gratinated.
Enjoy your meal.