Author: Fabrizia Lanza
- 5 large eggplants
- vegetable oil for frying
- 2-3 cups (500-750 ml) good quality well-seasoned tomato sauce (not tomato puree)
- 12 oz. (300 grams) angel hair pasta
- parmesan cheese, finely grated
- ricotta salata (optional)
- fresh basil, mint, or oregano
- olive oil
- Slice eggplants about ½ inch think.
- Deep fry in a large pan of oil, flipping halfway through, until deep golden.
- Drain on paper towels.
- Cook angel hair pasta in well salted boiling water for 1 minute (must be very al dente because if will cook further in the oven).
- Toss with plenty of tomato sauce and grated Parmesan.
- Preheat oven to 350 degrees.
- Cover the bottom of a large, ceramic baking pan with more tomato sauce and some olive oil.
- Take one eggplant slice and place a small bunch of pasta in the middle and roll up.
- Place in pan seaside down and repeat with remaining eggplants and pasta, packing rolls snugly into pan.
- Cover with more tomato sauce and Parmesan.
- Tuck leaves of fresh herbs between the rolls
- Bake for 20 to 25 minutes, until cheese is melted and everything is warm.
- Optional: Top with more grated Parmesan or ricotta salata cheese.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2018/05/eggplant-involtini.html
3.5.3229