Rolled Eggplant with Capellini Pasta
Note:
I tasted this dish at the fabulous Trattoria Grappolo in Santa Ynez. Before I was aware that they had a cookbook, I emailed the chef for the recipe, and he emailed it back to me within hours. The first time I made it, I experimented on some friends, but luckily it turned out perfectly delicious, and we ate every last bite!
Tools needed:
casserole pan
Time:
1 hour
Ingredients:
Ingredients:
2 large, elongated eggplant
2 cups olive oil for frying
2 cups flour, for dusting eggplant
12 slices smoked mozzerella cheese
1 cup tomato sauce or favorite red pasta sauce, heated, for drizzling over rolls prior to serving
Filling:
1/2 pound of capellini pasta
1 cup tomato sauce or favorite red pasta sauce
1/2 cup ricotta cheese
4 fresh basil leaves
Pinch of salt, pepper and dried oregano
Directions:
- Preheat oven to 375 degrees.
- In a large bowl, add all the filling ingredients and mix well. Meanwhile, cook the capellini according to package directions and drain. Add capellini to the filling, mix well.
- Thinly slice the eggplant about 1/8-inch thick. Dust each slice in flour and fry in olive oil until golden-brown. Drain on pan using paper towels. Line the slices of eggplant vertically and place about 1 tablespoon of filling in the center of each eggplant slice. Roll each eggplant slice and place in a baking dish. Top with slices of mozzarella.
- Bake for about 10 minutes or until cheese is golden brown on top. Serve 3 per person (for starters!), drizzle 2-3 tablespoons of warmed tomato or pasta sauce over top before serving.
NOTE: I halved the filling mixture from the actual, "Grappolo-version" of this recipe, because we always had way too much filling left over.
Serves:
4
Source:
Trattoria Grappolo
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