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Italian cuisine with Eliana – Aubergine rolls with spaghetti

Serves  6  

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

3 Aubergines (big size)

300 gr Spaghetti

700 ml Tomato sauce


200 gr Norvegia or Gouda cheese

200 gr Parmesan cheese

Olive oil

Seed oil





  • Cut the aubergines in thin slices, then put them in a strainer with some salt and let rest for 20 minutes
  • Brown the garlic (the entire clove, not peeled, not cut)  with the olive oil, then pour the tomato sauce, add some salt (taste to adjust) , 5/ 6 basil leaves and let cook for about 15 minutes.
  • Wash the aubergines and dry.
  • Fry the aubergines in plenty of hot boiling oil (seed oil).
  • Meanwhile, once the water is boiling, cook the spaghetti for the time indicated on the box.
  • When the spaghettis are ready, pour half of the tomato sauce and let them cool down.
  • To create the rolls, put some spaghetti on an aubergine’s slice, with a small piece of cheese.
  • Once the rolls are created, put them in a baking tray and cover them with the remaining tomato sauce. Add some parmesan cheese on top.
  • Bake in the oven 190°C for 15 minutes.



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