Eggplant Involtini


1 Large Eggplant (6 Long Slices)
1 Pound of Leftover Pasta with Tomato Sauce
1/2 Cup of Ricotta Cheese
1/2 Cup of Shredded Mozzarella Cheese
Grated Cheese

Slice eggplant lengthwise removing each side end and then cut the rest into ¼ inch length thick slices leaving the
skin on. In a heated fry pan, add oil and then fry eggplants on both sides until they become  dark and golden but
not crisp. Remove them the from pan and let them drain on paper towels.

Lay 3 eggplants slices down on a bake sheet or shallow casserole dish widthwise starting with a center slice and
then overlap them one on each side of the center slice so that there are no gaps. Mix room temperature leftover
pasta, mozzarella and ricotta cheese together and spread it over 1/2 of the eggplants about 2 inches high.

Fold eggplant over pasta tucking it under so that the seam is underneath along with some of the pasta coming out
from each side. Place involtini in a 400 degree pre heated oven for 10-15 minutes or until pasta is hot. At this
point, sprinkle some more mozzarella cheese on top with a little more sauce and continue baking until the cheese
melts. Remove involtini with a large wide spatula. Serve with some more hot tomato sauce if desired and top with
some more grated cheese.

1 large eggplant should make 2 involtini.

Inn Tipps:

The amount of left over spaghetti should determine the size of your involtini. If you only have a
little pasta you can make a small involtini using just one slice of eggplant as an appetizer. The involtini is not
limited to just spaghetti, you can use any kind of left over pasta like ziti, ricotoni, shells, etc.

If you want to take out some of the bitterness from the eggplant, (usually only if they are large and have dark
seeds) after slicing the eggplant, stack them in a colander in a bowl, salting each layer and put a plate with a
weight (a large can or filled tea kettle will do) on top. This will press out some of the moisture that contains the
bitter taste. Personally I prefer a little bitterness and today's eggplants do not have a bitter taste to them because
they are not grown to full maturity before shipping. Then them rinse well and pat dry before cooking.

If you are staying away from fried foods, you can place the sliced eggplant on parchment paper on a shallow
baking dish and brush on some olive oil on both sides with a little bit of salt and bake the at 400 degrees for about
30 minutes or until they are golden. Then continue from step 2.