A recipe from the Italian cookery course at Torre del Tartufo created by one of our Tuscookany chefs - Franco Palandra

Baked Spaghetti with Eggplant 

"Involtini di spaghetti alle melanzane"

INGREDIENTS:

250 g spaghetti
1 bunch basil
3 cloves garlic
½ litre home made tomato sauce
¼ cup olive oil
1 glass sunflower oil
2 medium size eggplants
1 handful grated parmesan cheese
6 small slices pecorino cheese
salt & pepper

PROCEDURE:

1. Cut 12 thin slices of eggplant and dice the rest.
2. Fry the eggplant slices and diced eggplant separately in hot sunflower oil and place on a paper towel to absorb the oil.
3. Chop the garlic and fry in olive oil.  Cut the basil with scissors and add.
4. When the garlic reaches a golden brown colour add the diced eggplant and after a few minutes add the tomato sauce, keeping a little sauce on the side for serving.  Cook for 10 minutes.
5. Boil the spaghetti in boiling water with salt.  Boil for ¾ of the suggested time on the packaging, strain and add to the tomato sauce.
6. Remove from heat and add parmesan cheese and toss the pasta.
7. Place 2 slices of eggplant on the table, making a long strip.
8. Place some spaghetti in the middle (try to divide the pasta in 6 parts) and wrap it.
9. Once the 6 portions are made place on a baking tray and add a slice of pecorino cheese to each one.
10. Bake until the cheese melts.

Let us know how it worked out - you can add any questions or comments down below. 

Have fun cooking!

Find more great recipes with pasta on Huffpost Taste or Food Network and the Tuscookany menus page