Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, eggplant involtini. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
In this Italian classic, eggplant involtini, ricotta-stuffed parcels bake with homemade tomato sauce and cream, a perfect way to celebrate Don't let the involtini process deter you from making them. Eggplant involtini recipes are often just eggplant Parmesan in a more complicated form: fried eggplant, milky cheese filling, and lots of sauce, with a blanket of mozzarella. This vegetarian eggplant entree features thin slices of eggplant filled with an herbed cheese mixture and a tomato sauce and cheesey topping.
Eggplant Involtini is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Eggplant Involtini is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. 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:
- Make ready 2 eggplants, peeled
- Get Pam cooking spray
- Make ready 2 Tbsp Olive oil
- Get 2 cloves garlic, roughly chopped
- Get 1/2 tsp dried oregano
- Take 1/2 tsp red pepper flakes
- Get 1 can (28 oz.) tomatoes (whole, peeled)
- Prepare 1/2 cup basil (fresh), chopped and divided into 3 portions
- Get 8 oz ricotta
- Prepare 1 slice sandwich bread
- Prepare 1 1/2 oz shredded pecorino romano cheese
- Make ready 1 lemon, juiced
- Get salt and pepper
Eggplant Involtini is an Italian vegetarian classic. Roasted eggplant rolled around a cheese filling, baked in an Italian red sauce. Eggplant involtini stuffed with herby ricotta filling baked in rich tomato sauce is a delicious vegetarian dish, perfect for dinner. I love simple recipes that make use of in-season fresh produce.
Steps to make Eggplant Involtini:
- Preheat the oven to 375 F and place one rack on the lower position, and the other on the second to closest broiler level.
- Slice the peeled eggplants lengthwise, into the 1/2 inch planks. you should have 12 total slices.
- Line 2 sheet pans with parchment, and spray with cooking oil.
- Place the eggplant slices on the sheet pans and spray with more cooking oil. salt and pepper the slices.
- 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.
- 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.
- 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.
- Simmer the tomato sauce on low heat, stirring occasionally, while the eggplant bakes.
- Process the bread in a food processor until they resemble fine crumbs.
- 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.
- Place the ricotta mixture onto the widest part of the eggplant slices.
- Roll up the slices and place seam-side down in the tomato sauce.
- Place under the broiler, and broil 5-10 min until browned.
- Sprinkle the remaining romano cheese, and the last portion of basil over the broiled eggplant and serve.
Don't be intimidated by the name. There are hundreds of ideas for new ways to cook vegetables. This fresh variation of the Italian classic swaps out tomato sauce for sun-dried tomatoes, and uses cilantro, garlic, and jalapeño to add lots of additional flavor without damaging your. It's a classic dish from southern Italy with breadcrumbs and ricotta cheese rolled up in slices of eggplant and roasted in tomato sauce. This involtini is one of the dishes you'll find yourself making again and again in some style or other.
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