Eggplant Involtini Recipe
Serves 4
20 mins prep
40 mins cook
60 mins total
This eggplant involtini recipe is made by rolling slices of oven-baked eggplant with basil-ricotta mixture and baking it in a homemade tomato sauce. Serve it as a vegetarian main course or as a side dish to accompany any meat dishes. Either way, it is easy-to-make and delicious.
For Baked Eggplant Slices
For Ricotta Mixture
For Tomato Sauce
As Garnish
To prepare eggplant:
Pre-heat your oven to 400 F Degrees.
Peel the eggplants. Cut them lengthwise into 6 slices. Each slice should be about 1/2 inch thick. Trim the rounded ends so that they will lay flat.
Cover two baking sheets with parchment paper and spray them generously with cooking spray. Place 6 eggplant slices on each baking sheet.
Start with the first baking sheet. Brush each eggplant slice with two and a half tablespoons of olive oil (you use the 2 1/2 tbs olive oil to brush all of the slices) and season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip each slice and do the same thing for the other side. Repeat the same process for the second baking sheet.
Place both sheets in the oven and bake for 25-30 minutes, or until they are tender and lightly browned. To ensure even baking, flip eggplant slices and switch and rotate sheets halfway through the baking process.
When eggplants are baked, let them cool for 5 minutes.
To make the filling:
Place 1 cup of homemade ricotta cheese (or full-fat supermarket ricotta cheese), 1/2 cup bread crumbs, 1/2 cup grated parmesan cheese, 1/4 cup chopped fresh basil, lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Stir until they are all combined. Set aside.
To make the tomato sauce:
Heat 1 tablespoon of olive oil in a large ovenproof skillet (I used a 10-inch skillet). Add the garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Cook, stirring constantly, for 30 seconds.
Stir in the tomatoes and cook, stirring occasionally, on medium-low heat, until it thickens, 12-15 minutes.
At the very end, add the chopped basil, give it a large stir, cover, and set aside.
To assemble:
With the widest side of the eggplant slices facing you, evenly distribute approximately 1 1/2 to 2 tabelspoons of ricotta mixture onto each slice. Starting from the widest end, gently roll each piece and place it, seamed side down, in the pan with the tomato sauce.
Bring it to a simmer over medium heat. Allow it to cook for 5 minutes.
Turn the broiler on, place it in the oven, and broil* for 5 minutes until the eggplants and cheese are warmed thoroughly.
To finish:
Sprinkle it with 1/4 cup of grated parmesan cheese and 2 tablespoons of chopped fresh basil.
When ready to serve, place a few eggplant rolls onto a plate and spoon a generous amount of tomato sauce over it.
