Eggplant Involtini
Eggplant Involtini

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, eggplant involtini. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Eggplant Involtini is an Italian dish that is made by wrapping ricotta and parmesan cheeses inside soft cooked eggplant and then baked nestled in a tomato sauce. It reminds me of baked cannelloni, only a gluten-free/ pasta-free version. Made the traditional way, eggplant involtini takes ages to make, dirties every pot in your kitchen, and is.

Eggplant Involtini is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Eggplant Involtini is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook eggplant involtini using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Involtini:
  1. Get 2 eggplants, peeled
  2. Get Pam cooking spray
  3. Make ready 2 Tbsp Olive oil
  4. Take 2 cloves garlic, roughly chopped
  5. Prepare 1/2 tsp dried oregano
  6. Take 1/2 tsp red pepper flakes
  7. Prepare 1 can (28 oz.) tomatoes (whole, peeled)
  8. Get 1/2 cup basil (fresh), chopped and divided into 3 portions
  9. Make ready 8 oz ricotta
  10. Make ready 1 slice sandwich bread
  11. Get 1 1/2 oz shredded pecorino romano cheese
  12. Prepare 1 lemon, juiced
  13. Make ready salt and pepper

We wanted a lighter, more summery dish that focused on the eggpla. Eggplant is prepared in a variety of ways in southern Italy, especially in Sicily, where it turns up in pasta sauces, layered with tomatoes and cheese, and in this simple antipasto of involtini (stuffed rolls), which can also be served as a meatless main course in larger portions. Trim the stem end of each eggplant. How To Make Eggplant Involtini *Note: The full printable recipe card is at the bottom of this post.

Instructions to make Eggplant Involtini:
  1. Preheat the oven to 375 F and place one rack on the lower position, and the other on the second to closest broiler level.
  2. Slice the peeled eggplants lengthwise, into the 1/2 inch planks. you should have 12 total slices.
  3. Line 2 sheet pans with parchment, and spray with cooking oil.
  4. Place the eggplant slices on the sheet pans and spray with more cooking oil. salt and pepper the slices.
  5. Bake 30-35 min until tender, and starting to brown. remove from oven and let rest 5 min, to cool. After removing the eggplant, pre-heat the broiler.
  6. While the eggplant is cooking, add olive oil, garlic, oregano, red pepper, and salt to a 12" broiler safe skillet. Place the skillet on medium heat and cook the garlic and spices ~1 min.
  7. Puree the can of whole tomatoes with an immersion blender (or finely chop the tomatoes by knife), and add them to the skillet, along with the one portion of the basil.
  8. Simmer the tomato sauce on low heat, stirring occasionally, while the eggplant bakes.
  9. Process the bread in a food processor until they resemble fine crumbs.
  10. In a small bowl, combine the bread crumbs, 1 oz of the romano cheese, ricotta, 1 portion of basil, 1/2 tsp of salt, and the lemon juice. fold the mixture until combined.
  11. Place the ricotta mixture onto the widest part of the eggplant slices.
  12. Roll up the slices and place seam-side down in the tomato sauce.
  13. Place under the broiler, and broil 5-10 min until browned.
  14. Sprinkle the remaining romano cheese, and the last portion of basil over the broiled eggplant and serve.

Lay the eggplant slices in a single layer on a baking sheet. Spray the tops of the eggplant with cooking spray and sprinkle with salt and pepper. Eggplant involtini — tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce — never tastes better than this time of year, when the eggplant and tomatoes begin arriving in full force. Until last week, however, the dish, which requires salting and frying the eggplant, felt SO fussy, the thought of standing at the stovetop always deterring me from. This involtini is one of the dishes you'll find yourself making again and again in some style or other.

So that is going to wrap it up with this special food eggplant involtini recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!