Eggplant Involtini Stuffed with Pasta with Tomato and Stracciatella Baked

Method

1. Slice the eggplants into slices of suitable thickness (neither too thick nor too thin) and salt them to remove bitterness and excess water.
2. In a pan, pour extra virgin olive oil, add whole garlic cloves and two basil stems, starting from cold.
3. Add thinly sliced red onion and sauté gently without burning.
4. Add the tomato passata, season with salt, and cook over low heat, adding whole basil leaves.
5. Fry the eggplant slices in hot extra virgin olive oil until golden, then drain on a rack.
6. Bring a pot of salted water to a boil and cook the linguine (or tagliolini) very al dente.
7. Drain the pasta and add it to the pan with some of the tomato sauce, toss with grated Parmigiano Reggiano and stracciatella.
8. Place one eggplant slice, take a forkful of pasta, roll it into the eggplant to form an involtino, and arrange in a baking dish.
9. Cover the involtini with more tomato sauce and a dusting of Parmigiano.
10. Bake at 180°C (or on a barbecue) for about 15 minutes until the cheese melts and the exposed pasta becomes crispy.
11. Serve hot, garnished with fresh basil leaves.