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.
Total Time
55min
4.3
9 Ratings
Author: Alexandra's Kitchen
Servings:
2
Ingredients
•
2
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
•
1
Lemon
, zested
•
as needed
Kosher Salt
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
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.
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.
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.
5.
Meanwhile, make the filling. In a bowl, stir together the Breadcrumbs (1/2 cup), Ricotta Cheese (1 cup), Lemon (1), and Kosher Salt (as needed).
6.
Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
9.
Garnish with Parmigiano-Reggiano (to taste) before serving.
Nutrition Per Serving
CALORIES
272
FAT
15.0 g
PROTEIN
11.0 g
CARBS
24.4 g
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