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Better than Eggplant Parmesan?

Byamazingfoodstv


Involtini di Melanzane
Eggplant Roll-Ups

This is a traditional dish from Sicily. It’s like a cousin of eggplant parmesan, but with crispy baked pasta edges and slightly tangy cheese. Buonissimo!

RECIPE:
For 10 roll ups (2-3 people)
🟥 1 Large Eggplant
🟩 2 Tbsp Olive Oil
🟥 Salt

Red Sauce:
🟩 1 Clove Garlic (Minced)
🟥 28 oz Crushed Tomatoes 794g
🟩 Salt and Pepper (To Taste)
🟥 Basil (To Taste)

Filling:
🟩 1 Serving Spaghetti
🟥 Ricotta Salata
Substitute – (½ c Crumbled Feta, ¼ c Pecorino Romano)
Garnish:
🟩 Parmesan Cheese
🟥 Fresh Basil

Steps:
⬜️ Slice the skin off opposite sides of the eggplant, then make slices about 6mm or ¼in thick.
⬛️ Salt the slices and let sit for 20 minutes to draw out some of the bitter juices
⬜️ Pat the eggplants dry, then brush on some olive oil and grill on high heat till slightly charred. (I recommend starting with the NON-oiled side for better char, then grilling the oiled side)
⬛️ As the eggplant cools, make you spaghetti with red sauce
⬜️ Fry the garlic in olive oil for 30 seconds, then pour in the tomatoes, salt, pepper and basil
⬛️ TASTE the sauce and adjust accordingly
⬜️ Cook the pasta 2 minutes short of al dente, then finish cooking in the red sauce
⬛️ Assemble the involtini as seen in the video, and place on a baking tray with some space in between. Don’t worry about the pasta falling out the sides. It’ll get crispy and delicious.
⬜️ Bake at 425F or 220C for 20 minutes
⬛️ Top with Parmesan and Basil and Enjoy!!!

#italianfood #cooking #recipes #eggplant #vegetarian

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42 Comments

  1. Involtini di Melanzane
    Eggplant Roll-Ups

    This is a traditional dish from Sicily. It's like a cousin of eggplant parmesan, but with crispy baked pasta edges and slightly tangy cheese. Buonissimo!

    RECIPE:
    For 10 roll ups (2-3 people)
    🟥 1 Large Eggplant
    🟩 2 Tbsp Olive Oil
    🟥 Salt

    Red Sauce:
    🟩 1 Clove Garlic (Minced)
    🟥 28 oz Crushed Tomatoes 794g
    🟩 Salt and Pepper (To Taste)
    🟥 Basil (To Taste)

    Filling:
    🟩 1 Serving Spaghetti
    🟥 Ricotta Salata
    Substitute – (¼ c Ricotta, ½ c Crumbled Feta, ¼ c Pecorino Romano)
    Garnish:
    🟩 Parmesan Cheese
    🟥 Fresh Basil

    Steps:
    ⬜️ Slice the skin off opposite sides of the eggplant, then make slices about 6mm or ¼in thick.
    ⬛️ Salt the slices and let sit for 20 minutes to draw out some of the bitter juices
    ⬜️ Pat the eggplants dry, then brush on some olive oil and grill on high heat till slightly charred. (I recommend starting with the NON-oiled side for better char, then grilling the oiled side)
    ⬛️ As the eggplant cools, make you spaghetti with red sauce
    ⬜️ Fry the garlic in olive oil for 30 seconds, then pour in the tomatoes, salt, pepper and basil
    ⬛️ TASTE the sauce and adjust accordingly
    ⬜️ Cook the pasta 2 minutes short of al dente, then finish cooking in the red sauce
    ⬛️ Assemble the involtini as seen in the video, and place on a baking tray with some space in between. Don't worry about the pasta falling out the sides. It'll get crispy and delicious.
    ⬜️ Bake at 425F or 220C for 20 minutes
    ⬛️ Top with Parmesan and Basil and Enjoy!!!

    #italianfood #cooking #recipes #eggplant #vegetarian

  31. Comunque sono gli involtini di melanzana e pasta perché gli involtini di melanzana in Sicilia sono di due tipi, uno con la pasta e uno con un ripieno fatto con pangrattato e pecorino visto che i siciliani il pangrattato lo usano tantissimo. Anche perché in passato il formaggio dal nord non arrivava e al sud c'era solo il pecorino ma era prodotto nelle zone di campania e Lazio e il pangrattato loro lo usavano come sostituto dei formaggi grattugiati perché avevano solo quello. Comunque molto buoni.

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