Eggplant Involtini Recipe

Ingredients

Eggplant

• 2 medium-sized eggplant
• 5 tablespoons olive oil
• salt

Sauce and topping

• 2 1/2 cups tomato puree or tomato passata
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 7 ounces fresh mozzarella

Filling

• 1 1/3 cups fresh ricotta cheese
• 1/2 cup finely grated Parmesan
• 4 tablespoons fine breadcrumbs
• 2 garlic cloves, minced
• 4 tablespoons chopped fresh flat-leaf parsley
• 4 tablespoons chopped fresh basil
• 1 egg
• 1 teaspoon salt
• freshly ground black pepper

Method

1. Wash the eggplant, trim the tops, and slice lengthwise into about 1/4-inch slices.
2. Brush the slices with olive oil and cook on a grill pan until lightly charred and cooked through, then lightly salt them.
3. Mix together the filling ingredients.
4. Put a large tablespoon of filling on each eggplant slice, roll up, and arrange in a baking dish.
5. Combine the tomato passata with the extra virgin olive oil and salt, then pour over the rolls.
6. Sprinkle over the chopped mozzarella.
7. Bake at 350°F/180°C for 20 to 25 minutes until bubbling and golden.
8. Let the dish stand briefly before serving.