Involtini di Melanzane (Rolled Eggplant)
Main Course, Pasta Italian Baking
February 1, 2017
- Prep: 20 mins
- Cook: 30 mins
- Yields: 5 Serving (10 Involtini per person)
Directions
1Cut eggplants into 1/2 inch thick slices.
2Heat vegetable oil in a large pan. When hot, fry eggplant slices in batches. Flip halfway, cook until golden. Dry on paper towels.
3Cook angel hair pasta in well salted boiling water for 1 minute. It needs to be very al dente as it will continue to cook later in the oven. Toss with pasta sauce and parmesan.
4Preheat oven to 350F. Cover a ceramic pan with remaining tomato sauce and and a large drizzle of olive oil. Take a slice of eggplant and place a small nest of pasta in the middle. Roll the eggplant over the pasta and place in the pan seam down, use toothpicks if necessary. Repeat with all eggplant slices and fill up the pan packing the rolls snuggly together. Cover with more sauce and cheese.
5Bake for 20-25 minutes, until cheese is melted.
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