Eggplant Involtini (Classic Italian Rolled Eggplant with Ricotta)

A luxurious vegetarian main dish featuring tender eggplant rolls stuffed with creamy ricotta and baked in rich tomato sauce.

KEY INFO

– Prep Time: 30 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 15 minutes
– Servings: 4-6
– Difficulty: Moderate
– Dietary: Vegetarian, Gluten-free optional

EQUIPMENT NEEDED

– Large baking sheets
– 9×13 inch baking dish
– Sharp knife
– Mixing bowls
– Pastry brush
– Parchment paper

INGREDIENTS

For the Eggplant:
– 2 large eggplants (about 1kg/2.2lbs)
– 60ml (¼ cup) olive oil
– Salt and pepper to taste

For the Filling:
– 425g (15oz) ricotta cheese
– 120g (1 cup) grated parmesan
– 1 large egg
– Zest of 1 lemon
– 2 garlic cloves, minced
– ¼ cup fresh basil, chopped
– Salt and pepper to taste

For the Sauce:
– 800g (28oz) crushed tomatoes
– 3 garlic cloves, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste

METHOD

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