While a lot of work we make two dishes when we have company though we cheat now and use a jarred sauce we buy from Michigan.
The first dish is Eggplant Rolletini:
2 large eggplant peeled and thinly sliced (eggplant=18 thin slices?)
12 oz angel hair pasta (closer to 7.5 oz)
1 jar pesto sauce
2 large eggs beaten
Flour
Canola oil
Shredded mozzarella cheese
Grated asagio or parmesan cheese
2 small cans sliced olives
6-8 cups of your favorite tomato sauce
(we have been using Café Cortina’s Pomodoro Sauce)
Peel and thinly slice eggplant.
Lightly sprinkle both sides with salt and set on paper towels for 30 minutes
Cook angel hair pasta, drain & place in large bowel
Add pesto sauce to taste and mix
Then add grated parmesan and/or adagio cheese to taste
Dredge eggplant in flour
Dip into egg mixture
Sauté till lightly brown
Drain well on paper towels
To Assemble:
Coat bottom of baking dish with tomato sauce
Take one slice of eggplant and sprinkle with mozzarella cheese and olive slices. Now, place a finger-full of pasta at one end and roll up jelly style. Rolletini should be tight
Place seem side down in the baking dish
Repeat process until all the rolletini have been made