Recipe: Delicious Eggplant Rolls Stuffed with Spaghetti

Eggplant Rolls Stuffed with Spaghetti. Try An Original Shells & Cheese Today! One eggplant option involved thin fried circles of eggplant stuffed with spaghetti, then topped with a spoonful of zesty tomato sauce and a sprinkling of cheese. Since eggplant is one of my favorite vegetables, and I am always looking for new ways to prepare it, I made notes on the preparation so I could duplicate it at home.

Now add a piece of ricotta or pecorino cheese and roll up (secure with a toothpick if you wish) Arrange the rolls on a greased baking tray. Put a tbsp of tomato sauce over each roll and a sprinkle of cheese. Repeat with remaining slices and cheese filling. You can cook Eggplant Rolls Stuffed with Spaghetti using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Eggplant Rolls Stuffed with Spaghetti

1. You need of eggplants peeled and sliced the long way into 1/2 inche slices.
2. You need of tblespoons olive oil seasoned with 1/4 teaspoon of each of the following, garlic powder, salt , black pepper, parmesan cheese, and italian seasoning.
3. It's of cooked spagetti noodles, drained and tossed with your favorite alfreado sauce.
4. You need of of marinara sauce, more for serving if desired.
5. You need of shredded italian blend cheese, such as mozzarella, parmesan, romano and provalone.
6. It's of italian seasoning.

Take a slice of fried eggplant, place a tablespoonful of tomato sauce in the centre, add a mint leaf, and sprinkle with the grated salted ricotta. Roll up the eggplant slices to form rolls and close them with a toothpick to hold them together. Do the same with all the eggplant. Just before serving, heat the rolls in a hot oven for a few minutes.

Eggplant Rolls Stuffed with Spaghetti step by step

1. Preheat oven to 425.
2. line a baking sheet with foil, spray with non-stick spray.
3. brush eggplant slices on both sides with seasoned olive oil, roast in oven until soft and golden but not crisp at all about 20 minutes turning oncem cool.
4. Line a baking dish big enough to hold eggplant rolls I one layer with a liitle marinara sauce.
5. Place a bundle of alfreado spaghetti on the end of each eggplant slice , roll up to enclose place seam side down in baking dish on marinara sauce, top with more marinara sauce, then add cheese evenly over top and sprinkle with the Italian seasoning.
6. Bake at 425 just until cheese melts and everything is hot, about 20 minutes.

In a large bowl add the ricotta, salt, pepper, grated cheese, chopped basil and mix well. Now we are ready to assemble the dish. Place a heaping tablespoon of the ricotta mixture in the middle of each eggplant slice, then roll the sides over the filling as if making cannelloni. Pat it down so the filling spreads out without spilling out. Repeat with remaining eggplant slices and cheese mixture.