Ciao Chow Linda

Eggplant Involtini

Author: Fabrizia Lanza

Serves: Serves 10 (2 per person)

Ingredients

• 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

Instructions

1. Slice eggplants about 1/2 inch think.

2. Deep fry in a large pan of oil, flipping halfway through, until deep golden.

3. Drain on paper towels.

4. 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).

5. Toss with plenty of tomato sauce and grated Parmesan.

6. Preheat oven to 350 degrees.

7. Cover the bottom of a large, ceramic baking pan with more tomato sauce and some olive oil.

8. Take one eggplant slice and place a small bunch of pasta in the middle and roll up.

9. Place in pan seaside down and repeat with remaining eggplants and pasta, packing rolls snugly into pan.

10. Cover with more tomato sauce and Parmesan.

11. Tuck leaves of fresh herbs between the rolls

12. Bake for 20 to 25 minutes, until cheese is melted and everything is warm.

13. Optional: Top with more grated Parmesan or ricotta salata cheese.