Eggplant Involtini
Eggplant Involtini

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, eggplant involtini. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. 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. 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 popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Eggplant Involtini is something that I have loved my entire life. They are nice and they look fantastic.

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

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

Eggplant Involtini is an Italian vegetarian classic. Roasted eggplant rolled around a cheese filling, baked in an Italian red sauce. The filling is the same as the one used for meat involtini, but the addition of tomato sauce and Parmigiano on top makes them even tastier… 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.

Steps 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.

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. 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. This eggplant involtini from America's Test Kitchen is the perfect small bite for when you're serving several courses. Pecorino Romano is used so that the dish isn't weighed down by the ricotta.

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