Easy and Delicious Eggplant Spaghetti Rolls

Eggplant and Spaghetti Rolls are a delicious fusion of Italian flavors, offering a hearty and satisfying meal that’s perfect for any occasion. This dish, traditionally enjoyed as a main course, showcases the versatility of eggplant while paying homage to the comfort of spaghetti. It may look like a lot of work, but it’s actually easy to make. Sliced eggplant is layered with cooked spaghetti, rolled into convenient pinwheels, and then bathed in a rich tomato sauce before being baked to golden perfection. It’s surprisingly straightforward and yields a dish that is both impressive and delicious. Whether you're seeking a vegetarian main course or simply craving a comforting meal, eggplant and spaghetti rolls are sure to satisfy. Their rich, savory character makes them ideal for cooler evenings or just simply as a comforting choice during colder months.

What are Eggplant and Spaghetti Rolls?

Eggplant and spaghetti rolls are a tasty dish that marries the rich, smoky flavor of eggplant with the classic texture of spaghetti. This dish typically involves thinly sliced eggplant layered with cooked spaghetti, rolled into pinwheels, and then baked in a tangy tomato sauce until golden brown and bubbly.

The concept of combining vegetables with pasta is a cornerstone of Italian cuisine, and eggplant, in particular, is a versatile ingredient frequently used in southern Italian dishes. The idea of rolling foods into bite-sized packages is also a common technique found in various cultures, including the Italian involtini. It's likely that eggplant and spaghetti rolls emerged as a creative fusion of these culinary elements, born from the desire to create a hearty, satisfying, and visually appealing meal. Whether enjoyed as a vegetarian main course or a side dish, eggplant and spaghetti rolls offer a superb taste experience that is sure to please.

Tips

• Opt for a firm eggplant with smooth skin for easier handling and slicing. Avoid those with soft spots or blemishes.
• Sprinkle salt on eggplant slices and let them drain for 15 – 20 minutes to remove excess bitterness. Pat dry before proceeding.
• For optimal texture, cook spaghetti slightly under the package instructions. It will finish cooking in the oven.
• Use a homemade or high-quality store-bought tomato sauce. Enhance the flavor with garlic, basil, oregano, and a pinch of red pepper flakes.
• To prevent unrolling, use toothpicks or kitchen twine to secure the eggplant rolls before baking.
• For perfectly cooked rolls, bake until the eggplant is tender and the tomato sauce is bubbly and slightly thickened.
• Eggplant and spaghetti rolls are best enjoyed hot and fresh. Serve with grated Parmesan cheese for extra flavor.

Can I Make Eggplant and Spaghetti Rolls Ahead Of Time?

Eggplant and spaghetti rolls are best enjoyed fresh from the oven.

How Do I Prevent Eggplant from Becoming Bitter In Spaghetti Rolls?

Sprinkle salt on eggplant slices and let them drain for 15 – 20 minutes to remove excess bitterness before cooking.

Can I Substitute Another Pasta for Spaghetti In This Recipe?

Yes, you can experiment with other pasta shapes like ziti or penne, but spaghetti is the traditional choice.

Can I Bake The Eggplants Instead of Frying Them?

If you want a less oily and lighter result, then yes! Arrange the eggplants on a baking tray lined with parchment paper, brush them with olive oil and bake at 200°C (400°F) for about 20 minutes or until they turn golden and soft. This method will give you tender eggplants without the need for frying.

What Kind of Cheese Is Best For Topping Spaghetti Rolls?

Parmesan cheese is the classic choice, but you can also use Romano or Pecorino Romano.

More Eggplant Recipes for a Rich Dinner!

Eggplant Parmesan

Eggplant Pasta Timbale

Stuffed Eggplants

Eggplant Potato Gratin

Eggplant Meat Rolls

Traditional Greek Moussaka (Eggplant Casserole)

How to Store Eggplant and Spaghetti Rolls

Store leftovers in an airtight container in the fridge for up to 3 days.

How To Make Eggplant and Spaghetti Rolls

In a saucepan, gently sauté a garlic clove in extra-virgin olive oil until fragrant, and then stir in the tomato sauce.

Season with salt and pepper, then add a few basil leaves and simmer for a few minutes to blend the flavors.

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

In a large bowl, combine the cooked spaghetti with the tomato sauce mixture and stir until the spaghetti is evenly coated.

Cut eggplant lengthwise into thick slices. Sprinkle with salt, let it drain for 15 minutes, and then pat dry.

Grill or fry the eggplant slices until tender and slightly golden brown.

Lay the grilled eggplant slices on a cutting board, top with a generous amount of spaghetti mixture, and add a slice of cheese.

Carefully roll up the eggplant and spaghetti, securing with toothpicks if necessary.

Pour a thin layer of tomato sauce into a baking dish and arrange the eggplant rolls side by side on top of the sauce.

Spoon the remaining tomato sauce over the rolls and add a generous sprinkle of Parmesan cheese.

Bake in a preheated oven at 180°C (360°F) for 20 minutes, or until heated through and golden brown.

When the rolls are baked through and golden brown, remove from the oven and serve.