Eggplant rolls with pasta
Ingredients
- Spaghetti: a package (boiled)
- Eggplant: 3 pieces (large size / thinly sliced longitudinal)
- Oil: 2 tablespoons
- Onion: 1 piece (chopped)
- Garlic: cloves (crushed)
- Tomato: 2 tablets (peeled and chopped)
- Tomato sauce: 2 tablespoons
- Black pepper: a teaspoon
- Salt: 2 teaspoons
- Oregano: a teaspoon
- Mozzarella cheese: a cup (grated)
- Parmesan cheese: ½ cup (grated)
How to prepare
- On a low heat, heat a tablespoon of oil in a frying pan, and fry the eggplant slices on both sides until the quantity is used up.
- Heat the second tablespoon of oil in a saucepan on the stove and fry the onions until golden.
- Add the garlic, stir, add the tomatoes and the sauce and leave it on the fire until it becomes firm, then add the spices.
- Mix one third of the sauce with the pasta.
- Apply enough sauce to cover the bottom of an oven tray.
- Stuff the eggplant slices with some pasta and roll them in, securing them with a toothpick if necessary.
- Start stacking them in the tray and cover each of them with the rest of the sauce.
- Sprinkle with mozzarella cheese and put in a medium oven until melted.
- Sprinkle with Parmesan cheese and serve immediately.
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