Prepare a light sauce with the tomato sauce while adding some salt; do not cook it too long, to let the taste be fresk. Flour the eggplant slices, dip in beaten egg and then fry them in hot oil. They are ready when they get brown on both sides; drain on kitchen paper.
Boil the Tagliatelle in salted water for 6 minutes. Drain well and season with tomato sauce and grated cheese. Mix well.
Fill each eggplant slice with a generous amount of Tagliatelle and sauce. Fold the piece in half, as if they were wallets, and put them in order in ramekins or one large portion. Season Tagliatelle again with some sauce, taking care not to spill sauce on the eggplant.
Bake in preheated oven at 220 degrees for 10 minutes.
Serve warm and enjoy !