Running time: 1 hour and 30 minutes

Ingredients:

for 6 people

500 g spaghetti

3 large black eggplants

1 onion

1 kg of tomato sauce

basil

extra virgin olive oil

Parmesan

salt and pepper

Preparation:

Chop the onion and fry with plenty of olive oil.

Add the tomato sauce and add salt, pepper and basil.

Cut the eggplant slices and dip them in salt water for an hour.
Wipe dry and fry the eggplant slices in olive oil and then add salt.
Cook pasta (not too much) and season with the previously prepared sauce.
Spread the eggplant slices on a shelf, put it on each of a forkful of pasta and parmesan cheese and rolled like to make a roulade.
Put the bottom of a pan a ladle of sauce, then fill it with the rolls and cover with remaining sauce.

Garnish with parmesan and basil to taste.
Bake for about ten minutes to melt cheese.

You can serve warm or cold.