Cooked - Eggplant Involtini Recipe

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Home Pricing Community My Recipes

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Eggplant Involtini Recipe

6.0

2 large eggplant (approximately 1lb/400g each)

5 tablespoons olive oil

Salt

2½ cups tomato puree ((tomato passata))

3 tablespoons extra virgin olive oil

1 teaspoon salt

7 ounces fresh mozzarella (200 grams)

1 ⅓ cup fresh ricotta cheese (250 grams)

½ cup finely grated Parmigiano Reggiano cheese ((Parmesan cheese))

4 tablespoons fine breadcrumbs

2 garlic cloves (minced, crushed or finely chopped)

4 tablespoons chopped fresh flat leaf parsley (or more as desired)

4 tablespoons chopped fresh basil (or more as desired)

1 egg

1 teaspoon salt

Freshly ground pepper

Firstly, wash the eggplant, cut the tops off, and slice into about ¼ inch (6mm) slices. I get about 8-10 slices per eggplant. Peel prior to slicing if desired.
Brush slices with olive oil and grill using electric grill or grill pan. Remove the grilled eggplant slices as they are done setting aside on a plate. Lightly salt the eggplant slices. For other options see notes.
Place a large tablespoon of prepared filling onto a slice of grilled eggplant. Roll up and arrange into a baking dish. This is obviously a recipe that can easily be adjusted according to how many guests you have.
Combine tomato puree with extra virgin olive oil and salt
Pour seasoned tomato puree over the the rolls and sprinkle with chopped mozzarella.
Bake at 350ºF/180ºC for 20-25 minutes until bubbling and the cheese is melted and golden. By this time your house should smell heavenly.
Once out, let the dish stand for at least 10 minutes before serving. Beautiful with crusty bread and a salad.
Combine all ingredients for filling and set aside.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season☀️Summer

DifficultyMedium ⏰ 1h

Created 98 weeks ago

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