Cook Spaghetti (150 gram) al dente and dress with 1/2 of the Tomato Sauce (200 milliliter) and Grated Parmesan Cheese (3 tablespoon). Set aside to cool down slightly.
Beat the Salt (1 pinch) with a pinch of Egg (1). 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.
Next drop a few tablespoons of Tomato Sauce (50 milliliter) 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 gram).
Roll the eggplant around the spaghetti and place it in your casserole.
Add some more Stracciatella Cheese (200 gram) and Fresh Basil (to taste).
Then, top it all off with the remaining Tomato Sauce (150 milliliter) and Grated Parmesan Cheese (3 tablespoon).
Preheat your oven to 400 degrees F (200 degrees C).
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.
Remove and let it cool down slightly. Serve warm but not hot!