Involtini di Melanzane Recipe
Lightly pan fried eggplant rolls filled with ricotta cheese, topped with melted mozzarella cheese and San Marzano tomato sauce.
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Ingredients
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Eggplant Rolls
Filling
Topping
Method
Eggplant Preparation
Slice the Eggplant
Cut the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices.
Salt the Eggplant
Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out excess moisture.
Rinse and Dry
Rinse the salted eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
Pan Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Remove from skillet and place on paper towels to absorb excess oil.
Filling Preparation
Mix the Filling
In a bowl, combine ricotta cheese, Parmesan cheese, chopped basil, egg, salt, and black pepper. Mix until smooth and well combined.
Assembly
Fill the Eggplant
Take one slice of fried eggplant, place about 2 tablespoons of the ricotta mixture on one end, and roll it up tightly. Secure with a toothpick if needed.
Repeat
Repeat the filling and rolling process with the remaining eggplant slices and ricotta filling.
Baking
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare the Baking Dish
Spread 1 cup of San Marzano tomato sauce on the bottom of a baking dish.
Arrange the Rolls
Place the eggplant rolls seam side down in the baking dish. Pour the remaining tomato sauce over the top and sprinkle with shredded mozzarella cheese.
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.