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Eggplant Involtini
Serves 4
30 mins prep
50 mins cook
80 mins total
This eggplant involtini recipe features roasted eggplant stuffed with an herby ricotta filling and baked in a garlicky homemade tomato sauce dotted with melted cheese.
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For the eggplant:
For the tomato sauce:
For the ricotta filling:
For the involtini:
For the eggplant:
Set a rack in the middle of the oven and preheat to 425°F/218°C.
Prep the eggplant: Trim off the ends of the eggplant and slice into 1/2-inch slices lengthwise.
Place the eggplant on a wire rack set over a baking sheet (or a large cutting board lined with paper towels). Season both sides with salt, then let sit for at least 20 minutes up to 1 hour. Dab the slices with a paper towel to remove any excess moisture.
½ large globe eggplantSalt and black pepperRoast the eggplant: Line a large baking sheet with parchment paper and toss eggplant slices with olive oil, salt, and pepper.
Roast the eggplant for 15 - 25 minutes until fork-tender, but not mushy. Set aside to cool completely.
1 tablespoons extra-virgin olive oil
For the tomato sauce:
Meanwhile, prepare the sauce. Set a large ovenproof skillet with olive oil over medium heat.
Add the anchovies and garlic, and saute for 1 - 2 minutes until golden-brown and aromatic.
Remove about 1 tablespoon of the oil and toss with the breadcrumbs in a small bowl. Set aside.
Add the tomato sauce to the skillet, and simmer for 10 - 15 minutes until thickened. Season with salt and pepper. Spread the sauce evenly over the bottom of an oven-safe casserole dish. Set aside.
1 ½ tablespoons extra-virgin olive oil1 anchovy filets2 garlic cloves7 ounces tomato passataSalt and black pepper1 tablespoons panko breadcrumbs
For the ricotta filling:
To a small bowl, mix the cheeses, herbs and chili paste (if using). Season with salt and black pepper.
¼ cup whole-milk ricotta cheese⅕ cup pecorino romano cheese⅕ cup low-moisture mozzarella cheese1 tablespoons finely chopped fresh herbsSalt and black pepper½ tablespoon Calabrian chili paste
Prep the involtini:
To each eggplant slice, spread 1 - 2 tablespoons of ricotta filling on the wider end. Carefully roll up into a bundle, then place seam side down in the tomato sauce.
Repeat with the remaining eggplant, and arrange evenly in the skillet.
Bake:
Top the eggplant with the breadcrumbs and cheese in an even layer. Bake for 20 minutes, uncovered, until the top is nicely melted.
Broil for 1 - 2 minutes, if desired, for a golden-brown top.
Cool for 5 - 10 minutes before serving and top with fresh basil.
1 tablespoons pecorino romano cheese1 tablespoons low-moisture mozzarella cheeseFresh basil