Vegetables & LegumesDifficulty: medium
Involtini di Melanzane
Fried eggplant rolls stuffed with ricotta, baked in tomato sauce under melted cheese.
30
Prep Time
40
Cook Time
4
Servings
Ingredients
Instructions
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1Salt the eggplant slices and rest 20 minutes; pat dry.
2Fry the slices in olive oil until golden on both sides; drain.
3Mix ricotta, half the parmesan, the egg and basil; season.
4Spread a spoonful of filling on each slice and roll up.
5Spread half the tomato sauce in a baking dish, place the rolls seam-side down, cover with the rest of the sauce.
6Top with mozzarella and the remaining parmesan.
7Bake at 190°C for 25 minutes until bubbling and golden. Rest 10 minutes.
Chef's Tip
- Salting and frying the eggplant first keeps the rolls from weeping water into the sauce.
More tips ↓Show less ↑
- A thin smear of filling (not a thick one) keeps the rolls tight so they hold when cut.
- The rest after baking lets the ricotta set enough to slice cleanly.
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