My grandkids love this dish because they’re roll-ups filled with sauce and pasta. The eggplant doesn’t bother them in the least and the fresh herbs I use just add tons of flavor. Eggplant is a staple where I come from so when I read this delicious recipe from Fabrizia Lanza’s cookbook, I had to use my Ugly Tomato Sauce since it does call for a “good-quality tomato sauce.” Buon appetito!
— Nonna, City Saucery Sauce Boss

Eggplant Roll-Ups Stuffed with Pasta


Adapted from Coming Home To Sicily




2 Tbsp olive oil, for frying, plus more for the baking dish
4-5 large eggplants, cut length-wise into 1/2-inch thick slices
10 oz capellini or angel hair pasta
1 jar Ugly Tomato Sauce
1/3 cup finely grated Parmesan, plus more for sprinkling
1 large sprig fresh basil, mint, oregano

Photo by Guy Ambrosino

Photo by Guy Ambrosino


Pre-heat the oven to 350ºF.  

Heat olive oil in a large heavy skillet. Add the eggplant slices in batches and fry, flipping halfway through, until deep golden brown, 5-7 minutes. Drain on paper towels. 

Meanwhile, cook the pasta in a large pot of boiling well-salted water for 1 minute (yes, one minute. The pasta must be almost crunchy when you take it out because it will cook further in the oven). Drain well, then transfer to a large bowl and toss with 2 cups of Ugly Tomato Sauce and 1/3 cup Parmesan.

Drizzle the bottom of a large ceramic baking dish with olive oil and cover with one cup tomato sauce. Put one eggplant slice on a work surface and place a small handful of pasta in the middle and roll-up. Place in the baking dish and repeat with the remaining eggplant slice and pasta, packing the rolls snuggly into the dish. Cover with the remaining Ugly Tomato Sauce and sprinkle with some Parmesan. Tuck a few leaves of fresh herbs between the rolls. Bake until the cheese is melted and the sauce is bubbling, 20-25 minutes.