Eggplant Rolls Stuffed with Spaghetti

Name: Eggplant Rolls Stuffed with Spaghetti
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large eggplants peeled and sliced the long way into 1/2 inche slices; 4 tblespoons olive oil seasoned with 1/4 teaspoon of each of the following, garlic powder, salt , black pepper, parmesan cheese, and italian seasoning; 2 oz cooked spagetti noodles, drained and tossed with your favorite alfreado sauce; 2 cup of marinara sauce, more for serving if desired; 2 cup shredded italian blend cheese, such as mozzarella, parmesan, romano and provalone; 1 tsp italian seasoning

fenway @Fenway

A tasty way to serve eggplant!

fenway @Fenway

A tasty way to serve eggplant!

Saved

Ingredients

1 hour 30 mins

4 servings

2 largeeggplants peeled and sliced the long way into 1/2 inche slices
4tblespoons olive oil seasoned with 1/4 teaspoon of each of the following, garlic powder, salt , black pepper, parmesan cheese, and italian seasoning
2 ozcooked spagetti noodles, drained and tossed with your favorite alfreado sauce
2 cupof marinara sauce, more for serving if desired
2 cupshredded italian blend cheese, such as mozzarella, parmesan, romano and provalone
1 tspitalian seasoning

Saved

Steps

1 hour 30 mins

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

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Cooksnaps

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fenway @Fenway

on July 24, 2013 15:48

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.