Recipe of Ultimate Eggplant Rolls Stuffed with Spaghetti

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Eggplant Rolls Stuffed with Spaghetti. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Eggplant Rolls Stuffed with Spaghetti Recipe. Made the spaghetti eggplant roll ups. Did make a few changes cut the eggplant long ways then slices easy to work with.

You can cook Eggplant Rolls Stuffed with Spaghetti using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Eggplant Rolls Stuffed with Spaghetti

1. Make ready 2 large of eggplants peeled and sliced the long way into 1/2 inche slices.
2. Take 4 of tblespoons olive oil seasoned with 1/4 teaspoon of each of the following, garlic powder, salt , black pepper, parmesan cheese, and italian seasoning.
3. Make ready 2 oz of cooked spagetti noodles, drained and tossed with your favorite alfreado sauce.
4. Take 2 cup of of marinara sauce, more for serving if desired.
5. Prepare 2 cup of shredded italian blend cheese, such as mozzarella, parmesan, romano and provalone.
6. It’s 1 tsp of italian seasoning.

Place some of the stuffing mixture along the top of each of the eggplant slices, then roll up firmly and secure with toothpicks.Place the prepared eggplant slices on an oiled baking sheet, then brush with the remaining olive oil.Place rollup, seam side down, in baking dish.Arrange rolls seam side down in single layer in dishes.

Eggplant Rolls Stuffed with Spaghetti instructions

1. Preheat oven to 425.
2. line a baking sheet with foil, spray with non-stick spray.
3. brush eggplant slices on both sides with seasoned olive oil, roast in oven until soft and golden but not crisp at all about 20 minutes turning oncem cool.
4. Line a baking dish big enough to hold eggplant rolls I one layer with a liitle marinara sauce.
5. Place a bundle of alfreado spaghetti on the end of each eggplant slice , roll up to enclose place seam side down in baking dish on marinara sauce, top with more marinara sauce, then add cheese evenly over top and sprinkle with the Italian seasoning.
6. Bake at 425 just until cheese melts and everything is hot, about 20 minutes.

Place a heaping tablespoon of the ricotta mixture in the middle of each eggplant slice, then roll the sides over the filling as if making cannelloni.Pat it down so the filling spreads out without spilling out.Finally lay the stuffed eggplant rolls, seam down on a serving dish and top with the Pikkio Pakkio sauce.

Divide the grated gouda and remaining parmesan evenly over the eggplant rolls.Unofficial sources claim that eggplant rolls are the younger siblings of the famous pasta alla Norma.Pasta alla Norma is a typical Catanese recipe combining tomato sauce, fried eggplant and salted ricotta; when it originated is unknown.Pasta alla Norma got its name from the adjective "norma" in the Catanese dialect, meaning something.A couple of my favorite classic dishes are stuffed shells and eggplant parmesan.