Involtini Di Melanzane

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch strips
• 1 1/2 teaspoons salt, plus more for sweating eggplant
• 3 tablespoons olive oil, divided
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 2 tablespoons fresh basil, chopped, plus extra leaves for garnish
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 1/2 cups marinara sauce

Method

1. 1

   Slice eggplants lengthwise into 1/4-inch thick strips and lay them on paper towels. Sprinkle both sides with salt and let sit 20 minutes to draw out moisture.

   20:00 · Sweat eggplant
2. 2

   Pat the eggplant strips dry with paper towels to remove excess salt and moisture.

3. 3

   Preheat a grill pan or skillet over medium-high heat and brush both sides of eggplant strips with 2 tablespoons olive oil.

4. 4

   Grill eggplant strips in batches for 2 to 3 minutes per side, until pliable and lightly charred. Transfer to a plate and let cool.

   2:30 · Grill eggplant
5. 5

   Preheat oven to 375°F.

6. 6

   In a medium bowl, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, egg, chopped basil, black pepper, and nutmeg. Mix until smooth.

7. 7

   Spread 1 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish.

8. 8

   Place about 2 tablespoons of ricotta filling at one end of each eggplant strip and roll up tightly. Arrange rolls seam-side down in the baking dish.

9. 9

   Spoon remaining 1 1/2 cups marinara sauce over the rolled involtini, then sprinkle with remaining mozzarella and Parmesan.

10. 10

    Drizzle remaining 1 tablespoon olive oil over the top and cover the dish with foil.

11. 11

    Bake covered for 20 minutes, then remove foil and bake an additional 15 minutes, until cheese is melted and sauce bubbles.

    35:00 · Bake involtini
12. 12

    Let rest 5 minutes, then garnish with fresh basil leaves before serving.

    5:00 · Rest before serving