Make the sauce: Sauté a small onion in a little olive oil. Once softened, add the tomato sauce and let it cook.

When the sauce is done, let it cool.

Wash the eggplant.

Cut the eggplant into cubes, sprinkle with a little salt, and let rest for 30 minutes.

Wash the remaining eggplants.

Slice them lengthwise, sprinkle with a little salt, place in a bowl, and let rest for 30 minutes.

After 30 minutes, heat a little oil in a skillet. When hot, add the cubed eggplant.

When the cubes are golden and cooked, set them aside.

After 30 minutes, heat a little oil in a skillet. Squeeze the sliced eggplant to remove excess liquid, then add the slices to the hot oil.

When the slices are golden, flip them over.

Once all the slices are cooked, set them aside.

Cut the provolone cheese into cubes.

Bring a pot of water to a boil. Add the tagliatelle and salt, and cook until al dente.

When the pasta is cooked, drain it and return it to the pot with the sauce and fried eggplant cubes. Mix well.

Take a slice of fried eggplant, add a forkful of tagliatelle and a cube of provolone cheese.

Roll up the eggplant to form a roll-up.

Place some sauce in the bottom of a baking dish, then arrange all the eggplant roll-ups with tagliatelle on top.

Spoon more sauce and provolone cubes over the roll-ups.

Bake in a preheated oven at 400°F (200°C) for 15 minutes, until the provolone melts. Let cool for 5 minutes before serving.

Your eggplant roll-ups with tagliatelle alla Norma are ready to enjoy!