Roulades of egg-plants
Prep.
Time:
2 hours
Ingredients:
300 gr. of capellini (a kind of “spaghetti”) -3 large eggplants -100 gr. of
ricotta cheese -200 gr. of tomato sauce -80 gr. of parmesan cheese -12 leaves of
basil -oil of best-quality -salt and pepper.
Directions:
Cut the eggplants with peel in slices and put under salt, for an hour, in a
colander, in order that lose the bitter. In another pot, prepare the tomato
sauce. Wash, dry and brown the slices of eggplants in abundant oil. Place in a
sheet of blotting paper. Cook in abundant salting hot water, the capellini,
until al dente. Drain and place in a large container, add 3 quarters tomato
sauce, ricotta cheese and parmesan cheese. Dredge of tomato sauce an
heat-resistant pan. Stuffed the slices of eggplants with the filling, roll up
and close with a toothpick and place in the heat-resistant pan. Cover with other
sauce and with abundant parmesan cheese. Cover the heat-resistant pan and bake
in a preheated 240° oven for 30 minutes. Garnish with the leaves of basil and
pieces of ricotta cheese.
Enjoy
your meal!