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Eggplant Rolls With Tagliolini

ingredients

servings

4

Aubergine

700 grams

Tagliolini pasta

200 grams

Extra virgin olive oil

to taste

Garlic

1 wedge

Canned tomato sauce, with salt

500 grams

Salt

to taste

Pepper

to taste

Basil

6 leafs

Mozzarella cheese

1 unit

Grated Parmesan cheese

2 spoons

first courses from Italy - Puglia

Eggplant Rolls With Tagliolini

Eggplant Rolls With Tagliolini

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant Rolls With Tagliolini

If you are looking for a dish that will amaze your guests, eggplant rolls with noodles can be perfect for your menu!

Eggplant Rolls With Tagliolini step 1

step 1

Wash the aubergines and, after removing the two ends of the aubergines, cut them lengthwise into slices about half a centimeter thick.

Eggplant Rolls With Tagliolini step 2

step 2

When the cast iron plate (or non-stick pan) is hot enough, lay the aubergine slices, taking care not to overlap and turning them when the part in contact with the pan is golden.

Eggplant Rolls With Tagliolini step 3

step 3

When the slices are cooked, place them in a dish or container, alternating them with a layer consisting of a pinch of salt, a drizzle of olive oil, a little vinegar, chopped garlic and pieces of mint leaves.

Eggplant Rolls With Tagliolini step 4

step 4

Proceed in this way until the eggplant slices are exhausted.

Eggplant Rolls With Tagliolini step 5

step 5

Meanwhile, in a pan, sauté a clove of garlic with a little oil.

Eggplant Rolls With Tagliolini step 6

step 6

Add the peeled tomatoes and continue cooking the sauce.

Eggplant Rolls With Tagliolini step 7

step 7

When half cooked, add salt and pepper.

Eggplant Rolls With Tagliolini step 8

step 8

When the sauce has reached the right consistency, remove the garlic and add a few fresh basil leaves.

Eggplant Rolls With Tagliolini step 9

step 9

Mix well, then turn off the heat.

Eggplant Rolls With Tagliolini step 10

step 10

Boil the pasta in abundant salted water, drain it al dente and season with three quarters of tomato sauce.

Eggplant Rolls With Tagliolini step 11

step 11

Now start composing the aubergine and pasta rolls: lay on each slice of aubergine, a little bit of tagliolini with tomato sauce. Roll up, forming a roll. Arrange the eggplant and pasta rolls gradually in an oven dish.

Eggplant Rolls With Tagliolini step 12

step 12

When you have finished, cover them with the remaining tomato sauce, the diced mozzarella and sprinkle the surface with the grated Parmesan cheese.

Eggplant Rolls With Tagliolini step 13

step 13

Bake in a hot oven at 200 ° until the mozzarella is melted.

Eggplant Rolls With Tagliolini step 14

step 14

Serve the aubergine rolls with noodles, immediately hot, or enjoy them later. They will be excellent even lukewarm!

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