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Ingredients
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Filling and Sauce
Method
Preparation and Cooking
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant lengthwise into thin slices (about 1/4 inch thick). Brush both sides with olive oil and sprinkle with salt and black pepper. Arrange on a baking sheet and roast for 15-20 minutes until tender and slightly golden.
- 2
Make the Filling
In a bowl, combine the ricotta cheese, goat cheese, arugula, garlic powder, and fresh basil (if using). Mix until well blended and season with salt and pepper to taste.
- 3
Assemble the Involtini
Once the eggplant slices have cooled slightly, place a spoonful of the cheese filling at one end of each slice and roll them up tightly. Place the rolls seam-side down in a baking dish.
- 4
Add Sauce and Bake
Pour the tomato sauce over the eggplant rolls. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
- 5
Serve
Remove from the oven and let cool slightly before serving. Garnish with additional arugula and basil if desired.
