Ingredients (Serves 3–4)

• 9 oz spaghetti
• 3 medium eggplants
• 4 cups tomato purée (passata)
• 10 oz ricotta salata, grated (divided)
• 2 garlic cloves
• Fresh basil leaves
• Olive oil (for frying)
• Extra virgin olive oil (for sauce)
• Salt, to taste

👩‍🍳 Instructions

1. Prepare the sauce
   In a large skillet, heat a few tablespoons of extra virgin olive oil over medium heat.
   Add the garlic cloves and sauté until lightly golden.
   Pour in the tomato purée, season with salt, and let simmer on low heat for 30–40 minutes, until thickened and flavorful. Remove the garlic.
2. Prepare the eggplant
   Wash and slice the eggplants lengthwise into ¼-inch thick slices.
   Arrange them in a colander with a sprinkle of salt between layers and let rest for 30 minutes to draw out excess moisture.
   Pat dry with paper towels.
   Heat plenty of olive oil in a frying pan and fry the slices until golden brown on both sides (about 2–3 minutes per side).
   Transfer to paper towels to remove excess oil.
3. Cook the spaghetti
   Bring a large pot of salted water to a boil.
   Cook the spaghetti until al dente (about 8–9 minutes), then drain and toss with part of the tomato sauce and about half of the grated ricotta salata.
4. Assemble the rolls
   Lay a fried eggplant slice flat on your work surface.
   Place 2 basil leaves on top, a spoonful of grated ricotta salata, and a small forkful of the spaghetti mixture.
   Roll it up gently like a bundle and place seam-side down in a baking dish.
   Repeat with the remaining slices.
5. Bake
   Pour the remaining tomato sauce over the rolls.
   Sprinkle with more ricotta salata and a few extra basil leaves.
   Bake at 350°F (180°C) for about 10 minutes, until lightly golden on top.
6. Serve
   Let rest 5–10 minutes before serving.
   Buon appetito — enjoy the taste of Sicily! 🇮🇹