Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant involtini. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Eggplant Involtini is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Eggplant Involtini is something that I’ve loved my entire life.
In this Italian classic, eggplant involtini, ricotta-stuffed parcels bake with homemade tomato sauce and cream, a perfect way to celebrate eggplant season! This vegetarian eggplant entree features thin slices of eggplant filled with an herbed cheese mixture and a tomato sauce and cheesey topping. Baked eggplant slices wrapped around a creamy ricotta filling and baked in pasta sauce.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook eggplant involtini using 13 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Eggplant Involtini:
- Make ready 2 eggplants, peeled
- Make ready Pam cooking spray
- Take 2 Tbsp Olive oil
- Prepare 2 cloves garlic, roughly chopped
- Prepare 1/2 tsp dried oregano
- Prepare 1/2 tsp red pepper flakes
- Prepare 1 can (28 oz.) tomatoes (whole, peeled)
- Take 1/2 cup basil (fresh), chopped and divided into 3 portions
- Prepare 8 oz ricotta
- Get 1 slice sandwich bread
- Get 1 1/2 oz shredded pecorino romano cheese
- Take 1 lemon, juiced
- Take salt and pepper
Eggplant Involtini is an Italian dish that is made by wrapping ricotta and parmesan cheeses inside Traditionally, eggplant involtini is made by frying thin strips of eggplant. Learn how to make Eggplant Involtini with these step by step video. 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. Don't be intimidated by the name.
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.
There are hundreds of ideas for new ways to cook vegetables. Eggplant Involtini is an Italian vegetarian classic. Roasted eggplant rolled around a cheese filling, baked in an Italian red sauce. Eggplant Involtini adapted from America's Test Kitchens. 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.
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