EGGPLANTS FULL MENU

Today I propose a complete eggplant menu in a way that uses few ingredients and without any kind of waste, because all the leftovers from the first two recipes will be used to make the third recipe.
Eggplant rolls
Ingredients:

1 long eggplant
2 sausages
2 tbsp olives
2 tbsp parmesan cheese
parsley to taste
salt, pepper, oil

How to make it:

Cut the eggplant lengthwise into slices about an inch thick. Use one long eggplant; if it is small, use two. Place the slices on a baking pan, sprinkle with a pinch of salt and a drizzle of oil, and spread evenly. Bake at 200°C / 392°F for about 12 to 15 minutes.

Meanwhile, peel two fresh sausages and mix them with chopped olives, chili pepper to taste, minced garlic, parsley, a tablespoon of water and a tablespoon of Parmesan cheese. Mix well.

When the eggplants are cooked, let them cool for a few minutes, then spread the filling on each slice like jam. Roll the slices into rolls and place them back on the baking pan. Sprinkle with a little cheese, add a drizzle of oil and bake for another 5 minutes until nicely toasted.

Eggplant pizzas
Ingredients:

1 eggplant
salt and oil to taste
1 glass tomato sauce
½ mozzarella
2 tbsp parmesan cheese

How to make it:

Cut a fairly firm eggplant into round slices about an inch thick. Arrange the slices on a baking sheet, sprinkle with a pinch of salt and a drizzle of oil. Bake at 200 ° C / 392 ° F for 12 to 15 minutes.

After baking, use the slices as a base, just like small pizzas. Add some lightly salted tomato sauce, a few pieces of mozzarella and a sprinkle of oregano or a few basil leaves.

Return to the oven for a few minutes until the mozzarella is well melted and toasted, just like a pizza.

Baked Anelletti
Ingredients:

1 eggplant
garlic, oil, chili pepper to taste
250 g /1 cup tomato sauce
200 g / 7.05 oz sausage
basil
150 g / 5.29 oz ricotta cheese
2 boiled eggs
30 g / 2 tbsp parmesan
50 g / 1.76 oz mozzarella

How to make it:

For this recipe, I used the leftovers from the previous two preparations.
In a large skillet, brown the garlic, oil, and chili pepper. Add the diced eggplant and cook for 4-5 minutes. Add the sausage and cook for a few minutes until well browned.

At this point, add the tomato sauce, a pinch of salt and pepper and simmer for 30 minutes. Meanwhile, cook the anelletti in plenty of salted water, as they take a long time to cook.

Towards the end of cooking, add the ricotta and a few fresh basil leaves. Also cook two hard-boiled eggs.

Drain the pasta al dente and add it to the sauce in the pan, mixing well. Pour the well-seasoned pasta into a baking dish, add the hard-boiled eggs cut into wedges, the mozzarella cheese crumbled with your hands and a generous sprinkling of Parmesan cheese.

Bake at 180°C / 356°F for 20 minutes or until golden brown on top.