Involtine di Melanzane con Capelli d'Angelo

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.