This Baked Rolled Eggplant Stuffed with Spaghetti is a crowd favorite!
This is a rendition of Eggplant Parmigiana, incorporating the Spaghetti in this dish.
It is simply delicious and tasty!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Baked Rolled Eggplant Stuffed with Spaghetti
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Vegetarian
- Cuisine: Italian
Ingredients
For the Marinara Sauce
- 3 Tbs EVOO (extra virgin olive oil)
- 1/4 of a medium size Yellow Onion chopped
- 1 Tbs Minced Garlic
- 3 cups of San Marzano D.O.P. Plums Tomatoes ( You can substitute 24oz (3 cups) Italian Organic Strained Tomatoes for faster cooking)
- 1 Tbs Salt
- Pinch of Pepper
- 10 fresh Basil Leaves julienned
For the rest
- 250 grams or 8 oz uncooked Spaghetti
- 8 slices of Eggplant 1/8 inch thick
- 1 1/2 cups Grated Parmesan Cheese
- 1/2 cup Pearls of Buffalo Mozzarella (you can use regular Mozzarella as well)
- 1/4 cup Salt (to cook the pasta in)
- 2 cups blended cooking oil for frying
- 1 cup Flour for dusting the Eggplant
Instructions
- Start by making the Marinara Sauce
- Crush Tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a more smooth texture (depending on your preference)
- In medium saucepan add EVOO and heat over medium heat until oil is warm
- Add Onion, sauté 2-3 minutes until softened and lightly golden
- Add Garlic, sauté 1-2 minutes
- Add Tomatoes
- Add Salt, Pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
- Turn off heat and stir in Basil for about 1 minute
- In a large deep pan heat the blended oil
- Dust Eggplant slices in flour coating both sides
- Fry 2 Eggplant slices at a time for 30-40 seconds each side, remove and place on a paper towel to get rid of excess oil
- Set aside
- In a large pot fill with water, bring to boil, and add 1/4 Salt
- Add Spaghetti and cook super ‘al dente’, or a few minutes less than package directions.
- Drain Spaghetti and add some of the Marinara Sauce along with 1/2 cup Parmesan Cheese and mix
- In a large baking dish add Eggplant slices
- Place Spaghetti in each of the Eggplant slices and roll them up
- Top with rest of Marinara Sauce, Parmesan Cheese, and Mozzarella
- Bake at 400 degrees for 10-15 minutes
- Top with more Basil if desired
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