Ever feel like adding a little spin on a pasta dish? I did. And I found this recipe and loved it. I claim it as my own now simply because – as always – I made some modifications.
Dang I wish I had a pic to show you so instead I will borrow some. Click here
For this recipe you will need:
- 1 cup ricotta cheese
- 1 cup sauce (meat sauce or not, your choice)
- 4 fresh basil leaves, finely chopped
- pinch of salt
- pinch of ground black pepper
- pinch of dried oregano (or some fresh oregano if you have some on hand)
- 1/2 pound gluten free capellini or angel hair pasta.
- 1 large elongated eggplant
- 2 cups all purpose flour
- 2 cups olive oil for frying
- 1 cup tomato sauce
- 9 slices mozzarella cheese
- chili flakes
To make the filling… if you choose to use meat in your sauce, cook the meat and mix with the cup of tomato sauce.
In a bowl combine the ricotta cheese, tomato/meat sauce (1 cup), basil, salt, pepper, and oregano. Stir to combine.
Meanwhile in a large crock pot cook the pasta (half the box roughly) until al dente. Remove from heat and drain.
Add the pasta to the mixture and mix until all the pasta is coated. With tongs and a knife, cut the pasta mixture in thirds so the strands of pasta are much shorter to work with. Mix again.
Preheat oven to 375F.
Thinly slice the eggplant lengthwise about 1/4 inch thick. dust each slice in flour and fry in a shallow frying pan until golden brown on each side. Remove finished slices and drain on paper towel. Continue process for all slices.
Line up slices and spoon about 1 tbsp (sloppily) of filling in the center of each slice. Roll each eggplant slice around the filling and place the roll into a baking dish. Once complete pour the tomato sauce (second cup) over the rolls. Top each roll with chili flakes and a mozzarella slice.
Bake for about 10 minutes (yup thats all!) or until cheese is golden brown. Remove from oven and serve.
As I have said before, I really dont like pasta that is made with corn because it isnt digested well so try to find something like chic pea pasta or something neutral like that.
This recipe is so delicious, easy to make, and endo-friendly!