Eggplant Cannoli to the norm

We start by preparing a sauce for pasta a little tastier than usual. Cut the onion into cubes and put it in a pan together with a spoonful of oil. Let's brown with a lively flame, then add the pass and lower the flame. We climb, we pepper and add a teaspoon of paprika. Add the tomato paste and let it dissolve by adding some water. Rolled the basil leaves after stacking them on each other and, with a sharp knife, tagliamolo in very thin strips. We also add this ingredient to our sauce and cook it. We check the cooking from time to time by adding water if necessary. Remember not to thicken it too much because then we have to pass it in the oven we try, therefore, to achieve a just compressed density. As soon as it's ready, turn off the flame. We clean the eggplants, tagliamole in thick slices about 5 mm and saliamole on both sides. Place them on a baking sheet lined with lightly greased baking paper, we drop a little oil on top of our slices and we supply, in a hot oven, for 15 ' to 250 ° taking care to turn them from time to time to cook them well on both sides. Get from the oven and let's put it aside. We prepare the dough that this time we will have to drain a lot to the tooth. Let's put it in the pot, add about 2/3 of our sauce and half of the salted ricotta. Amalgamiamo and prepare for the final part. We spread the first slice of eggplant, rolled a fork of pasta and Posizioniamola in the center of our slice, ripieghiamola a wallet, let upside down and begin to fill a baking dish. We do so with all the eggplant slices that we have until filling the baking dish. Once completed, pour, with the help of a ladle, the remaining sauce on the baking dish. We finish powdering with the remaining salted ricotta, a drizzle of oil and we supply for 10 ' to 200 °. Bake and prepare the dishes.