Rolled Eggplant with Capellini Pasta
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!
- 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.