Cooking Instructions
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Step 1
Cook
Spaghetti (150 g)
al dente and dress with 1/2 of the
Tomato Sauce (200 g)
and
Grated Parmesan Cheese (20 g)
. Set aside to cool down slightly.
Step 2
Beat the
Egg (1)
with a pinch of
Salt (1 pinch)
. Slice the
Eggplant (1)
thin, coat them in
All-Purpose Flour (as needed)
then egg and fry them in hot
Frying Oil (as needed)
on both sides. Set aside on kitchen towel to dry up from excessive oil.
Step 3
Next drop a few tablespoons of
Tomato Sauce (50 g)
at the bottom of a casserole dish. Take one slice of eggplant, with a fork, roll up some spaghetti and place them on the eggplant, then add some
Fresh Basil (to taste)
and
Stracciatella Cheese (50 g)
.
Step 4
Roll the eggplant around the spaghetti and place it in your casserole.
Step 5
Add some more
Stracciatella Cheese (200 g)
and
Fresh Basil (to taste)
.
Step 6
Then, top it all off with the remaining
Tomato Sauce (150 g)
and
Grated Parmesan Cheese (20 g)
.
Step 7
Preheat your oven to 400 degrees F (200 degrees C).
Step 8
Bake in a preheated oven at 400 degrees F (200 degrees C) for about 30 minutes or until the top starts to get golden in color and a bit crispy.
Step 9
Remove and let it cool down slightly. Serve warm but not hot!
