Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant involtini. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Eggplant Involtini is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Eggplant Involtini is something which I’ve loved my entire life.
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. 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. We wanted a lighter, more summery dish that focused on the eggpla.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant involtini using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Eggplant Involtini:
- Take 2 eggplants, peeled
- Get Pam cooking spray
- Prepare 2 Tbsp Olive oil
- Take 2 cloves garlic, roughly chopped
- Take 1/2 tsp dried oregano
- Take 1/2 tsp red pepper flakes
- Take 1 can (28 oz.) tomatoes (whole, peeled)
- Get 1/2 cup basil (fresh), chopped and divided into 3 portions
- Prepare 8 oz ricotta
- Take 1 slice sandwich bread
- Take 1 1/2 oz shredded pecorino romano cheese
- Prepare 1 lemon, juiced
- Prepare salt and pepper
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. This easy eggplant recipe is exactly that. Stuffing the eggplant with an easy, flavorful cheese mixture ensures even the fussiest of eaters will love.
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.
Part-skim ricotta may be used, but do not use fat-free ricotta. 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. Slice eggplant thinly, then oil and grill it. The vegetable's oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling.
So that’s going to wrap this up for this exceptional food eggplant involtini recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
