Involtini di melanzane salsa al pomodoro biologico e olio extra vergine DOP Sabina
Eggplant paupiette, organic tomato sauce and Sabina DOP extra virgin olive oil

Serves 4


  • 12 slices eggplant (cut lengthwise 5 mm thick)
  • 250 ml Sabina DOP extra virgin olive oil
  • 450 ml organic DOP Passata di Pomodoro Puglissima
  • 1 thinly sliced onion
  • 20 snipped basil leaves
  • 180 g spaghetti
  • 75 g fresh ricotta
  • 50 g Grana Padano DOP cheese, freshly grated
  • Salt and black pepper
  • A few basil leaves

Mix eggplant with salt and let stand 20 minutes.

Fry slices of eggplant in hot Sabina DOP olive oil. Remove once they are golden brown. Drain on paper towels.

For the Organic tomato sauce:
Sweat onion and garlic in 60 ml Sabina DOP olive oil. Add the organic DOP Passata di Pomodoro Puglissima. Season with salt and black pepper and let simmer for 30 minutes. At the end of cooking time, add 3 snipped basil leaves.

Cook the spaghetti in boiling salted water until al dente. Set aside in a bowl. Add ricotta, DOP Grana Padano, 5 snipped basil leaves and half of the tomato sauce. Combine together and divide into twelve portions.
Place pasta mix over each slice of eggplant.

Roll to form a paupiette.
Place the paupiettes in an oven-proof dish.
Cover with remaining tomato sauce.
Preheat oven to 175°C and cook for 10 minutes.
Serve each person a portion of 3 paupiettes. Garnish the plate with a little bit of sauce and 3 basil leaves.
Serve immediately.

Recipe from Pasquale Vari
Cooking professor at the Institut de tourisme et d’hôtellerie du Québec

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