Instructions

1. Start by making the Marinara Sauce
2. 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)
3. In medium saucepan add EVOO and heat over medium heat until oil is warm
4. Add Onion, sauté 2-3 minutes until softened and lightly golden
5. Add Garlic, sauté 1-2 minutes
6. Add Tomatoes
7. Add Salt, Pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
8. Turn off heat and stir in Basil for about 1 minute
9. In a large deep pan heat the blended oil
10. Dust Eggplant slices in flour coating both sides
11. 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
12. Set aside
13. In a large pot fill with water, bring to boil, and add 1/4 Salt
14. Add Spaghetti and cook super ‘al dente’, or a few minutes less than package directions.
15. Drain Spaghetti and add some of the Marinara Sauce along with 1/2 cup Parmesan Cheese and mix
16. In a large baking dish add Eggplant slices
17. Place Spaghetti in each of the Eggplant slices and roll them up
18. Top with rest of Marinara Sauce, Parmesan Cheese, and Mozzarella
19. Bake at 400 degrees for 10-15 minutes
20. Top with more Basil if desired