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Baked eggplant involtini with tomato sauce

Involtini di Melanzane (Rolled Eggplant)

Fried eggplant slices wrapped around angel hair pasta, baked with tomato sauce and Parmesan. Serve the rolls as a main course or as part of a larger meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

  • 2-3 Large Eggplants (Sicilian Eggplants are preferred)
  • Vegetable Oil, for frying
  • 2 cups Tomato Sauce
  • 10 oz. Angel Hair Pasta
  • Parmesan Cheese, finely grated
  • Olive Oil

Method
 

  1. Cut the eggplants lengthwise into 1/2-inch-thick slices for rolling.
  2. Heat vegetable oil in a large pan. When hot, fry eggplant slices in batches. Flip halfway, cook until golden. Dry on paper towels.
  3. Cook 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.
  4. Preheat the oven to 350°F. Spread some of the tomato sauce over the base of a baking dish and drizzle with olive oil. Place a small nest of dressed pasta on each eggplant slice, roll up and arrange seam-side down in the dish. Secure with toothpicks if needed. Pack the rolls snugly together, then top with the remaining sauce and grated Parmesan.
  5. Bake for 20-25 minutes, until cheese is melted.

Notes

Makes about 5 servings. The number of rolls depends on the size of the eggplants and the slices. Use the 2 cups of tomato sauce across the pasta, the base of the dish and the topping. For a vegetarian version, choose meat-free sauce and a vegetarian hard cheese.

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