Eggplant Involtini (Italian Stuffed Eggplant Rolls)
A classic Italian dish featuring tender eggplant rolls filled with creamy ricotta and baked in tomato sauce
KEY INFO
– Prep Time: 45 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour 20 minutes
– Servings: 4-6
– Difficulty: Moderate
– Diet: Vegetarian, Gluten-free optional
EQUIPMENT NEEDED
– 2 large baking sheets
– Parchment paper
– Sharp knife and cutting board
– Medium mixing bowl
– 9×13 inch baking dish
– Pastry brush
Alternative: Use a grill instead of oven for eggplant
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 mozzarella
– 60g (½ cup) grated parmesan
– 1 large egg
– Zest of 1 lemon
– 2 tablespoons fresh basil, chopped
– 1 teaspoon salt
– ½ teaspoon black pepper
For the Sauce:
– 800g (28oz) canned crushed tomatoes
– 3 garlic cloves, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
METHOD
1. Preheat oven to 425°F (220°C)
2. Slice eggplants lengthwise into ¼-inch thick planks
Should get 12-14 slices total
3. Brush eggplant slices with olive oil and season with salt and pepper
4. Arrange on baking sheets and roast for 12-15 minutes until tender and lightly golden
They should be flexible enough to roll
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