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Involtine di Melanzane con Capelli d’Angelo

Involtine di Melanzane con Capelli d'Angelo
PREP TIME
15 min
COOK TIME
45 min
YIELDS
4 - 6 servings

This cheesy and delicious pasta dish is just what the family ordered. 

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Ingredients

3
eggplants
2
cups olive oil, to fry the eggplants
2
Tbsp butter
3
Tbsp freshly grated Parmesan
Pinch sea salt and freshly ground black pepper
12
fresh basil leaves, roughly shredded
¼
lb(s) angel hair pasta
1
cup tomato sauce or passata
1
clove garlic
2
Tbsp caciocavallo cheese
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Directions

Step 1

Preheat the oven to 350ºF.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

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