Involtine di Melanzane con Capelli d'Angelo

Total Time:
1 hr 20 min
15 min
20 min
45 min

4 to 6 servings

  • 3 eggplants
  • 2 cups olive oil, to fry the eggplants
  • 2 tablespoons butter
  • 3 tablespoons freshly grated Parmesan
  • Pinch sea salt and freshly ground black pepper
  • 12 fresh basil leaves, roughly shredded
  • 1/4 pound angel hair pasta, or spaghetti
  • 1 cup tomato sauce, or passata
  • 1 clove garlic
  • 2 tablespoons caciocavallo cheese
  • Preheat the oven to 350 degrees F.

  • Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into 1/2-inch slices.

  • In a heavy bottomed pan heat some olive oil and fry the eggplant slices for about 4 to 5 minutes (if you prefer a healthier version of the dish, you can grill the eggplants). Place the cooked slices on some paper towels to drain any excess oil.

  • In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste. Add the roughly shredded fresh basil leaves.

  • Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente. Drain.

  • Add the cooked pasta into the big bowl with the butter mixture and combine.

  • Take a small portion of the pasta and place it on top of an eggplant slice. Roll the eggplant around the pasta and place it in an oven-proof dish. Repeat this process with all the eggplants slices.

  • Pour some pureed tomato sauce, or passata, over the eggplant rolls. Place slices of cacioavallo on the top. Finally cover the dish with more freshly grated Parmesan.

  • Place the dish in oven for around 20 minutes, or until sauce is bubbly.

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