Preparation:

1. Slice the eggplant to 7mm thick and fried. (If it gets softer and you can wind up pasta).
2. Put the pasta sauce arrabbiata in the saucepan, warm it, add 2 tablespoon of salt, 1 tablespoon of extra virgin olive oil, mix with boiled spaghetti, mix powdered cheese, mozzarella cut into horn.
3. Put 2 on the eggplant equally, and roll it, roll it, place it on a heat resistant dish, pretend Breadcrumbs, shake flour cheese (outside quantity) and bake until lightly baked in toaster.
4. Put it on a dish, decorate the leaves of basil.