Eggplant Involtini. 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.

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We wanted a lighter, more summery dish that focused on the eggpla. 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. We can prepare Eggplant Involtini using 13 ingredients as well as 14 steps. Right here is how you accomplish.

Ingredients of Eggplant Involtini

Instructions. 2 of eggplants, peeled.
Step by step. of Pam cooking spray.
Instructions. 2 Tbsp of Olive oil.
Detaile. 2 cloves of garlic, roughly chopped.
Guidelines. 1/2 tsp of dried oregano.
Detaile. 1/2 tsp of red pepper flakes.
Instructions. 1 can (28 oz.) of tomatoes (whole, peeled).
Detaile. 1/2 cup of basil (fresh), chopped and divided into 3 portions.
Instructions. 8 oz of ricotta.
Guidelines. 1 slice of sandwich bread.
Instructions. 1 1/2 oz of shredded pecorino romano cheese.
Step by step. 1 of lemon, juiced.
Instructions. of salt and pepper.

This easy eggplant recipe is exactly that. Stuffing the eggplant with an easy, flavorful cheese mixture ensures even the fussiest of eaters will love. The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

Step by step 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..

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. Part-skim ricotta may be used, but do not use fat-free ricotta. Carla's version uses eggplant that has been brushed with olive oil and baked. The result is light, silky slices that are just right for filling with tangy cheese.

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