Ingredients Jump to Instructions ↓

  1. 3 eggplants

  2. 2 cups olive oil , to fry the eggplants

  3. 2 tablespoons butter

  4. 3 tablespoons freshly grated Parmesan

  5. Pinch sea salt and freshly ground black pepper

  6. 12 fresh basil leaves, roughly shredded

  7. 1/4 pound angel hair pasta , or spaghetti

  8. 1 cup tomato sauce, or passata

  9. 1 clove garlic

  10. 2 tablespoons caciocavallo cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

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

  3. 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.

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

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

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

  7. 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.

  8. 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 .

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


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