Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplant involtini. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
In this Italian classic, eggplant involtini, ricotta-stuffed parcels bake with homemade tomato sauce and cream, a perfect way to celebrate eggplant season! 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. 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 well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Eggplant Involtini is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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
- Make ready 2 Tbsp Olive oil
- Take 2 cloves garlic, roughly chopped
- Take 1/2 tsp dried oregano
- Get 1/2 tsp red pepper flakes
- Take 1 can (28 oz.) tomatoes (whole, peeled)
- Prepare 1/2 cup basil (fresh), chopped and divided into 3 portions
- Get 8 oz ricotta
- Make ready 1 slice sandwich bread
- Make ready 1 1/2 oz shredded pecorino romano cheese
- Get 1 lemon, juiced
- Take salt and pepper
Roasted eggplant rolled around a cheese filling, baked in an Italian red sauce. Don't be intimidated by the name. There are hundreds of ideas for new ways to cook vegetables. An easy vegetarian eggplant rollatini recipe: the classic Italian eggplant involtini with a special cooking preparation by Il Falconiere restaurant.
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.
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. 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.
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