Sicilian spaghetti - leftovers or impression

If you cook too much bolognese sauce, but you do not feel like eating the same thing again the next day - or if you want to do a decent job with sturdy spaghetti bolognese, then you can.

You take:
- Bolognese sauce (at will)
- spaghetti (so 400 g)
- Eggplant (big)
- neat olive oil
- Parmesan

Enough for 4 people.


The aubergine is sliced ​​(about 1 cm thick), the slices are fried in plenty of olive oil. Do not season, do not pretreat with salt or anything. After frying, lay out the slices on a kitchen roll and pat dry from above.

While cooking the spaghetti, fold in the bolognese and preheat the oven (180 ° C).

Lay out a cake pan with the eggplant slices - the bottom and the side wall.


Then fill the spaghetti and sauce in the mold, cover with the remaining eggplant slices.

Parmesan (finely grated) on top of it for about 30 minutes depending on taste. in the oven.

The springform can be solved and with a little caution even cut real pieces of cake.

As a side dish best with a fresh salad with olive oil and balsamico.

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