Pasta Aglio e Olio in Involtini di Melanzane

Name: Pasta Aglio e Olio in Involtini di Melanzane
Yield: 4
Cuisine: Campania
Ingredients: Eggplant: 1; Breadcrumbs; Large eggs: 2; Salt; Pepper; EVO oil; Spaghetti: 8 Ounces; Anchovy: 6 fillets; Garlic clove: 6; Red peperoncino flakes; Parsley: Few tbsp; Pecorino cheese

Cuisine:

Campania

Serves 4
Medium

Ingredients

1 Eggplant
Breadcrumbs
2 Large eggs
Salt
Pepper
EVO oil
8 Ounces Spaghetti
6 fillets Anchovy
6 Garlic clove
Chopped
Red peperoncino flakes
Few tbsp Parsley
chopped
Pecorino cheese

Directions

Originally from Campania, spaghetti aglio, olio e peperoncino is now widespread throughout Italy (perhaps still predominantly in the centre-south) and is one of the most popular dinner-saving recipes. Garlic, oil and chilli are really all there is to this pasta, but despite the extreme simplicity of the ingredients, this recipe has a long and interesting history, as well as countless variations that have made it the undisputed star of the midnight spaghetti dinner.

Photo and Recipe courtesy of Giovanna Sireno

Steps

1 Done	Breaded Eggplant Slice the eggplant, sprinkle each one with salt on both sides, place the slices in a colander, and let them rest for about 15 minutes to help drain out the excess water. Pat dry with a paper towel.
2 Done	Whisk the eggs, set aside and preheat the oven to 400F
3 Done	Dunk the eggplant one slice at a time in the egg, then into the breadcrumbs.
4 Done	Place on a baking sheet lined with parchment paper. Sprinkle a little oil, salt, and pepper on each slice, and bake for about 15 minutes, then flip over and bake for about 7 more minutes. Until fully cooked. (Golden in color, and crisp)
5 Done	Once they’re out of the oven, line the slices up on a serving tray, or individual plates.
6 Done	Spaghetti Aglio & Olio with Anchovies Bring a pot of salted water to boil
7 Done	Add the spaghetti and cook until just shy of al dente, reserving a ladleful of the cooking water, to be used if necessary. Meanwhile In a large skillet, heat the EVOO (4 tablespoons will be enough!).
8 Done	Add the anchovies and cook over medium heat until they’ve melted. Lower the heat, add the garlic, and season with a sprinkle of red pepper flaskes.
9 Done	Let the garlic cook gently in the anchovy oil, stirring frequently.
10 Done	Toss the drained pasta in the skillet, add the fresh parsley, stir everything together to absorb all the flavours, and continue to cook for a few more seconds.
11 Done	Put a forkful of spaghetti over each slice of eggplant, roll it up, and serve immediately!
12 Done	Top with a sprinkle of pecorino cheese, and garnish with fresh parsley.