I wrapped the spaghetti with sauce (500g of spaghetti and 250g of sauce) into thin fried
slices of aubergines (of course blotted dry).
When I drain the spaghetti “al dente”, I add Parmesan, Pecorino, salt, pepper, some
cubes of Provola, basil.
Add every ingredients to taste, because it depends on you.
The only advice is to fry at least 4 aubergines.
If there is any slices you can insert them inside chopping it.
Bake for 15/20 minutes in a baking pan at 190 degrees.
Serve warm when it becomes “solid”.
It’s even better the second day!