Aubergine Rolls And Tagliolini

Preparation:

Preparation: Cut the aubergines, salt them and let them drain the vegetable liquid for 30 minutes. Then rinse thoroughly, dry and fry. Keep about fifteen slices warm and cut the remaining slices into small pieces, passing them in a pan where you will have fried 4 cloves of garlic. Add the tomato and a spoonful of sugar and thicken the sauce. Combine the chopped basil, salt and pepper. Boil the tagliolini in plenty of salted water and drain them al dente. Season with the resulting sauce, leaving a couple of spoonfuls aside. Arrange one or two forkfuls of tagliolini on each slice of aubergine and wrap to form the rolls. Secure them with toothpicks and line them up on a baking dish. Drizzle with the remaining sauce and mozzarella cubes. Transfer to the hot oven and grate for about ten minutes. Serve hot.