Filling

2 cups tomato sauce
1 cup ricotta cheese
4 fresh basil leaves
Pinch of salt, pepper and dried oregano
2 lb capellini pasta

2 large, elongated eggplants
2 cups flour, for dusting eggplants
2 cups olive oil, for frying
12 slices smoked mozzarella cheese

Preheat oven to 375 °F. In a large bowl, add all the filling ingredients except the capellini and mix well. Meanwhile, cook the capellini according to package direction and drain. Add capellini to the filling and mix well.
Thinly slice eggplant about ⅛ inch thick. Dust each slice in flour and fry in olive oil until golden brown. Drain on pan using paper towels. Line the slices of eggplant vertically and place about 1 tablespoon filling in the center of each slice. Roll each eggplant slice and place in a baking dish. Top with slices of smoked mozzarella. Bake for about 10 minutes, or until cheese is golden brown on top. Serve 3 rolls per person.