Start by preparing the béchamel. In a small saucepan over medium heat, melt the butter and add in the flour. Cook for a couple of minutes while stirring, until the roux (mix of butter and flour) is golden. Stir in milk and bring to a boil, while whisking vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be creamy and with no lumps. Stir in the grated Grana Padano PDO cheese, until smooth. Season with a pinch of salt and black pepper. Set aside.

To prepare the tomato sauce, in a large saucepan gently over medium heat, add the olive oil, garlic, onion, red pepper flakes sprig of basil. When golden, add tomatoes. Season with salt and pepper and simmer for about 20 minutes. Break the tomatoes while stirring with a wooden spoon. When cooked, the sauce will be chunky and rich.

Peel (optional) and slice eggplant into thin rounds. Grill the slices on a griddle pan until charred on both sides. Set aside.

Preheat your oven to 350 degrees. In the meantime, cook the spaghetti in salted boiling water and when ready transfer into the pot of sauce, adding a splash of pasta water and a drizzle of olive oil. Stir well to coat evenly with the sauce.

Let the spaghetti cool for about 5 minutes then divide into little bundles and wrap each a charred aubergine slice making sure the roll is tight. Grease an oven safe dish with a tablespoon of butter and place the spaghetti rolls inside. Cover the the rolls with the Grana Padano béchamel and top with more grated Grana Padano cheese.

Bake uncovered in oven for about 5-10 minutes. The Grana Padano béchamel should be golden and bubbly.
Let cool for 5 minutes and garnish with a few leaves of fresh basil before serving.

Recipe by Danilo Cortellini

Makes 4 servings.