Eggplant rolls stuffed with pasta Quick and easy recipe

Eggplant rolls stuffed with pasta: this is an old recipe that my grandmother often prepared for Sunday lunches, I prepared it with my mother and in a few steps we obtained a really tasty dish, for us 2 rolls per person were enough, as you know it reminds me a bit of timbale of pasta with aubergines, but also a little Greek moussaka, after all it is a Mediterranean dish and the flavors are those even if different. I recommend it to everyone, it is very simple to prepare, the only thing that takes a little time is the preparation of the Bolognese. Try it!

Ingredients for 8 rolls

• Bolognese sauce
  
• 300 gr of noodles
• 2 long eggplants
• coarse salt
• 8 slices of cooked ham
• 8 slices (or a few tablespoons of bechamel)
• basil
• grated Parmesan cheese
• pepper

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How to make eggplant rolls stuffed with pasta

Prepare the Bolognese sauce

Wash and cut the aubergines, of a 3-4 mm size, put them in salt (overlap the aubergines in a colander between one layer and the other sprinkle with coarse salt) put a plate on the aubergines and a weight inside the plate (as in this photo)

quickly rinse to remove the salt and dry with absorbent paper, fry the aubergine slices in a pan with plenty of peanut oil, fry them on both sides

boil the pasta, drain it a minute before the cooking time indicated on the package, season with the Bolognese sauce, season with salt and pepper (without exceeding with salt as the aubergines and the slices are already salty enough)

arrange the fried aubergines on a plate, place two of them side by side to create a larger surface, overlap a slice of cooked ham, then a slice (or half), and finally add the pasta with a little meat sauce, wrap the roll (also if it's not perfect, it doesn't matter)

place the rolls side by side in the baking dish (a small baking dish is preferable so that the rolls are closer together so as not to disperse too much filling during cooking)

add a little ragù to the surface and finally a little grated Parmesan cheese, bake at 200 ° in a preheated oven for 10/15 minutes, do not add oil even to the bottom of the pan, the aubergines already have enough oil absorbed during frying. On some I have added half a slice of slices on the surface (I recommend putting half inside and half outside so as not to exceed the flavor of the slice. If you want you can replace the slices with béchamel

Remove from the oven and serve hot. And your aubergine rolls stuffed with pasta are ready.

WINE PAIRING: “Campi Flegrei Rosso”, or an excellent “Solopaca Rosso” is also paired with “Piedirosso”.

For the wine pairing I consulted the site:www.bodegasdevino.org