Eggplant Involtini with Tomato and Ricotta
Ingredients
- 2 mediumeggplant (about 1.5 pounds total)
- 1 cupricotta cheese
- ½ cupparmesan cheese
- 1egg
- 3 clovesgarlic
- ¼ cupfresh basil
- 2 cupsmarinara sauce
- 4 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 1/4 cup fresh basil (measure out half for the filling and reserve the rest for garnish).
Method
- 01
Preheat oven to 400°F.
- 02
Slice eggplants lengthwise into 1/4-inch-thick planks (you should get about 8–10 slices). Brush both sides lightly with olive oil, salt, and pepper. Lay them on two baking sheets and roast for 15 minutes, turning halfway, until softened and lightly golden.
- 03
While eggplant roasts, combine ricotta, 1/4 cup parmesan, egg, minced garlic, half the basil (chopped), 1/2 teaspoon salt, and a pinch of black pepper in a bowl. Stir until smooth.
- 04
Spread 1/2 cup marinara sauce on the bottom of a 9-by-13-inch baking dish.
- 05
Remove eggplant from oven. Once cool enough to handle, lay each slice flat and spoon 2–3 tablespoons ricotta filling onto one end. Roll tightly and place seam-side down in the baking dish.
- 06
Pour remaining 1.5 cups marinara sauce over the rolls. Sprinkle with remaining 1/4 cup parmesan.
- 07
Bake at 400°F for 20–25 minutes, until sauce bubbles and the top is golden. Garnish with remaining fresh basil.
Make-ahead tip: assemble the involtini through step 6 up to 4 hours ahead, cover with foil, and refrigerate. Bake straight from the fridge, adding 5 extra minutes. Leftovers reheat beautifully.