Ingredients
1 eggplant
750 ml of tomato sauce
-200 grams of spaghetti
-100 grams of grated Parmigiano cheese
half an onion
a few leaves of fresh basil
6 tablespoons extra virgin olive oil
salt to taste
a pinch of sugar
seed oil for frying
Preparation
First wash the eggplant and cut into slices about half a centimeter thick: put them in a colander and sprinkle with salt, then let them rest for at least half an hour for you to lose some water vegetation. Put plenty of oil in a pan for frying the eggplant dip and warm up: dab well each slice of eggplant before frying in hot oil so that it is well cooked on both sides. Make the sauce by putting in a saucepan 6 tablespoons of olive oil and the chopped onion: cook it for about 5 minuti, stirring, add the tomato sauce, basil,a pinch of sugar and salt. Cook over low heat, covered, for about 15-20 minuti. Preheat the oven at 200 degrees. Cook the spagminutesin plenty of salted water and drain with 3-4 minutes before the time indicated by the box. Toss with the tomato sauce, leaving aside a little to garnish the ‘doubles’ and 70 grams of parmesan. In a baking sheet lined with parchment paper put a slice of eggplant, Arrange on a forkful of spaghetti ’turban’, cover with a slice of eggplant. Arrange over a spoonful of tomato sauce and sprinkle with the remaining Parmesan remaining. Bake for 7-10 minutes and serve hot
