Involtine di Melanzane con Capelli d'Angelo

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I grilled the eggplant and used an imported provolone cheese. It was delicious.

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This is the best Italian dish I have ever prepared and eaten. I have made this dish 3 times in the last 3 weeks. Tyler Florence is the man!

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I loved this dish. It is one of the most simple yet flavorful dishes to make. I could make this dish once a week and never get tired of it. If you love eggplant, this is the dish for you.

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Not only the best eggplant recipe I've ever tasted, but one of the best recipes of any kind!

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This was simple and everyone loved this. It was not the most beautiful plate but it was great to eat! Good job Tyler!!! Its a keeper!

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This was simple and everyone loved this. It was not the most beautiful plate but it was great to eat! Good job Tyler!!! Its a keeper!

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FYI: Anna Tasca Lanza used some of the passada (about 1/2 cup in the bowl for the cappelini sauce in the episode, which isn't listed in this recipe. I made it once with the caciocavallo and once with parmigiano and my family liked it better with the parm. Also, I used the "unspecified garlic" raw mixed in with the sauce and it baked in the oven inside the eggplant. The dish was delicious!

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WOW! I don't usually like eggplant, but this is excellent. Easy to make with limited list of ingredients..."moto-head meal" at it's best. Most importantly, it's easy to adapt. I couldn't find the cheese they called for, so I used Provolone. You can't go wrong, but beginning cooks beware...the recipe on the website is lacking. I saw the meal prepared on TV, but the instructions in print were different. AND, while they list garlic, the printed instructions never tell you when or where to use it. Improvise...you can't go wrong!

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I made this for a brunch and it was amazing. I made it ahead of time - prepared up to the point where it was to go in the oven and put it in the fridge. I used thin spaghetti instead of capellini, too - I thought it would stand up to the night in the fridge better.

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it's really good and I love it: