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
). 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
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.