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1
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.
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2
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.
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3
Cook over low heat, covered, for about 15-20 minuti. Preheat the oven at 200 degrees.
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4
Cook the spagminutesin plenty of salted water and drain with 3-4 minutes before the time indicated by the box.
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5
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,
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6
Arrange on a forkful of spaghetti 'turban', cover with a slice of eggplant.
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7
Arrange over a spoonful of tomato sauce and sprinkle with the remaining Parmesan remaining.
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8
Bake for 7-10 minutes and serve hot
