RECIPE

11 INGREDIENTS •9 STEPS •55min

Eggplant Involtini

Name: Eggplant Involtini
Total time: 3300 s
Yield: 2
Ingredients: 2 Eggplant; to taste Kosher Salt; to taste Freshly Ground Black Pepper; as needed Olive Oil; 3/4 cup Tomato Sauce; 1 tablespoon Heavy Cream; to taste Parmigiano-Reggiano; 1/2 cup Breadcrumbs; 1 cup Ricotta Cheese; 1 Lemon; 1/4 teaspoon Kosher Salt

4.3

9 Ratings

Eggplant Involtini, tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce, never tastes better than during late summer and early fall, when the in-season eggplant and tomatoes begin arriving in full force.

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

55min

Total Time

$2.25

Cost Per Serving

Ingredients

Servings

US / METRIC

Eggplants

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

as needed

Olive Oil

3/4 cup

Tomato Sauce

1 Tbsp

Heavy Cream

or Half and Half

to taste

Parmigiano-Reggiano

Filling

1/2 cup

Breadcrumbs

1 cup

Ricotta Cheese

Lemon , zested

1/4 tsp

Kosher Salt

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Nutrition Per Serving

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CALORIES

320

FAT

15.3 g

PROTEIN

12.8 g

CARBS

36.7 g

Cooking Instructions

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Step 1

Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.

Step 2

Trim the stem end off each Eggplants (2) . Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on a sheetpan.

Step 3

Brush each eggplant slice with some Olive Oil (as needed) . Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) . Roast for 10 minutes.

Step 4

Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.

Step 5

Meanwhile, make the filling. In a bowl, stir together the Breadcrumbs (1/2 cup) , Ricotta Cheese (1 cup) , Lemon (1) , and Kosher Salt (1/4 tsp) .

Step 6

Preheat the oven to 425 degrees F (220 degrees C).

Step 7

Spoon Tomato Sauce (3/4 cup) into a 9-inch round baking dish or similar-sized vessel until bottom of dish is covered in a thin layer. Place a spoonful, about 2 teaspoons, of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce.

Step 8

Drizzle the Heavy Cream (1 Tbsp) over the rolls to moisten. Bake until the edges of the sauce around the sides of the dish are dark and the rolls are nicely caramelized, around 20-25 minutes.

Step 9

Garnish with Parmigiano-Reggiano (to taste) before serving.

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4.3

9 Ratings

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