Eggplant and Spaghetti Rolls

Eggplant and Spaghetti Rolls


  • Extra virgin olive oil
  • 1 clove of garlic
  • 620g (2 3/4 cups) of tomato sauce
  • Salt
  • Pepper
  • Basil
  • 350g of spaghetti
  • 4 eggplants
  • Oil for frying
  • Cheese
  • Parmesan


1. In a saucepan add the extra virgin olive oil, garlic, and tomato sauce and cook for a few minutes. Season with salt and pepper and add fresh basil. Cook a few more minutes and then remove from the heat.

2. In a pot full of salted boiling water add spaghetti and boil them for 8 minutes. Remove from the heat, drain, and transfer to the bowl.

3. Pour the prepared tomato sauce into the bowl with spaghetti and mix well to combine.

4. Cut the eggplants lengthwise and transfer them to the plate. Season with salt and set them aside for a few minutes.

5. Fry the eggplants in the pan with the hot oil on both sides until they become soft.

6. Arrange the prepared eggplants on the cutting board and add the spaghetti and cheese. Roll them out.

7. Pour a few spoons of the remaining tomato sauce into the baking tray and arrange the spaghetti rolls.

8. Add a few spoons of tomato sauce over the rolls and sprinkle with parmesan cheese.

9. Bake spaghetti rolls in the oven at 180°C/360°F for 20 minutes.

*Recipe on video and text may differ from each other!

How to cook Eggplant and Spaghetti Rolls:

Original Appetizers