Involtini Di Melanzane Recipe
Golden eggplant layered with blended cheeses and Pomodoro
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Ingredients
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Involtini di Melanzane Ingredients
Method
Cooking Directions
- 1
Prepare the Eggplant
Slice the eggplants thinly lengthwise, about 1/4 inch thick. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Heat olive oil in a large skillet over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- 3
Make the Filling
In a mixing bowl, combine ricotta, mozzarella, Parmesan, and fresh basil. Season with salt and black pepper to taste.
- 4
Assemble the Involtini
Take one cooked eggplant slice, place a tablespoon of the cheese mixture at one end, and roll it up tightly. Secure with a toothpick if necessary. Repeat with the remaining eggplant and filling.
- 5
Bake the Involtini
Preheat the oven to 375°F (190°C). Spread half of the Pomodoro sauce on the bottom of a baking dish. Place the rolled eggplant involtini seam-side down in the dish and cover with the remaining Pomodoro sauce. Sprinkle with additional Parmesan if desired.
- 6
Finish and Serve
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly. Let cool slightly before serving.
