Recipe courtesy of Anna Tasca Lanza
Episode: Eggplant
Print
Involtine di Melanzane con Capelli d'Angelo
Total:
1 hr 20 min
Prep:
15 min
Inactive:
20 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
15 min
Inactive:
20 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 3 eggplants
  • 2 cups olive oil, to fry the eggplants
  • 2 tablespoons butter
  • 3 tablespoons freshly grated Parmesan
  • Pinch sea salt and freshly ground black pepper
  • 12 fresh basil leaves, roughly shredded
  • 1/4 pound angel hair pasta, or spaghetti
  • 1 cup tomato sauce, or passata
  • 1 clove garlic
  • 2 tablespoons caciocavallo cheese

Directions

Preheat the oven to 350 degrees F.

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

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.

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

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

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

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.

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

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

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Melanzane Alla Parmigiana (Eggplant Parmigiana)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mote con Huesillos

Recipe courtesy of Ana Sofia Pelaez

Caprese Di Farro

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Beef Tenderloins con Balsamico

Recipe courtesy of David Rocco

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

Tagliolini con Tartufo: Tagliolini with Truffles

Recipe courtesy of David Rocco

Zuppa di Porcini: Porcini Soup

Recipe courtesy of David Rocco

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Late Nite Eats

6:30pm | 5:30c

Late Nite Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Paradise

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Trending Videos

So Much Pretty Food Here