Fileja Calabresi eggplant involtini
Creativity is a great ingredient, don’t you agree? In this incredibly yummy recipe, we turned pasta into a delectable filling for delicious eggplant involtini, enriched with pulpy tomato sauce. The ultimate twist is given by the prosciutto and the cheese, both ideal to recall the traditional flavors of the famous parmigiana di melanzane, a masterpiece of the Italian gastronomy.
- Preparation time
- Cooking time
- ¼ onion, minced
- 2 tablespoons extra virgin olive oil
- 1 bottle tomato passata
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 1 large eggplant
- frying oil, q.s.
- 14.1oz Bella Italia Fileja Calabresi pasta
- fresh basil leaves
- 3.5oz prosciutto, sliced
- Pecorino Romano cheese, grated
- 1.7oz provolone cheese, diced
HOW TO PREPARE
In a large skillet, heat the extra virgin olive oil over a medium heat and sauté the onion for a couple of minutes or until the desired tenderness.
Add the tomato passata and season with salt and pepper. Stir gently and let cook for about 10 minutes, then set aside.
Cut in slices the eggplant and put them in a colander, covered with a handful of salt to get rid of excess water. Rest for about 15 minutes.
Heat a huge amount of frying oil in a large pan over a high heat and deep fry the eggplant slices, turning them halfway through cooking until perfectly golden on both sides. Place the fried eggplant on a sheet of paper towels to remove excess oil and set aside.
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions. Drain Fileja Calabresi “al dente” and transfer immediately to the skillet with the tomato sauce, stirring gently until the pasta blends fully with it. Add few basil leaves for a touch of freshness.
Place the fried eggplant slices on a baking tray covered with a sheet of parchment paper. Cover each eggplant with a slice of prosciutto, a portion of pasta and a few cubes of provolone cheese, enriching with grated Pecorino Romano cheese for an extra savory taste.
Roll the eggplant starting from one side, obtaining a wrap. Add more tomato sauce on top and complete with extra grated Pecorino Romano cheese.
Bake at 356°F for about 30 minutes. Serve immediately and enjoy!