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Tuscookany Recipe Baked Spaghetti with Eggplant

Posted on january 29, 2015 by Tuscookany, Recipe by Chef Franco
Tuscookany Recipe Baked Spaghetti with Eggplant

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"



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


  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



Posted on november 23, 2015 at 08:52 by 8tondVrPu

July 14, 2011The lasange Sheets in the laerys would be fantastic- would make it more like an eggplant lasange- If you were going to do that I would reccomend perhaps using a ricotta cheese as well to the laerys.

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