Involtine di Melanzane con Capelli d'Angelo Recipe

Name: Involtine di Melanzane con Capelli d'Angelo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat the oven to 350 degrees F.
2
Cut off the bottoms and stems of the eggplants.
3
Peel them using a vegetable peeler and slice them into 1/2-inch slices.
4
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).
5
Place the cooked slices on some paper towels to drain any excess oil.
6
In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste.
7
Add the roughly shredded fresh basil leaves.
8
Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente.
9
Drain.
10
Add the cooked pasta into the big bowl with the butter mixture and combine.
11
Take a small portion of the pasta and place it on top of an eggplant slice.
12
Roll the eggplant around the pasta and place it in an oven-proof dish.
13
Repeat this process with all the eggplants slices.
14
Pour some pureed tomato sauce, or passata, over the eggplant rolls.
15
Place slices of cacioavallo on the top.
16
Finally cover the dish with more freshly grated Parmesan.
17
Place the dish in oven for around 20 minutes, or until sauce is bubbly.

1391

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggplants, 2 cups olive oil, to fry the eggplants, 2 tablespoons butter, 3 tablespoons freshly grated Parmesan, and more.

Yes, Involtine di Melanzane con Capelli d'Angelo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Involtine di Melanzane con Capelli d'Angelo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions