Italian Eggplant Involtini
Main Dishes • Italian
Description
Italian Eggplant Involtini
Ingredients
- Eggplants 1 piece
- Salt to taste
- Vegetable Oil to taste
- Passata Tomato Sauce to taste
- 10% cream 12 tablespoons
- Parmesan Cheese 5 oz
- Breadcrumbs 12 tablespoons
- Ricotta cheese 10 oz
- Thyme 0 oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
Slice the eggplant into thin strips.
Step 2
You should get about 12 'petals'.
Step 3
Sprinkle the petals with salt on both sides, layer them in a colander, and let them sit for an hour.
Step 4
Squeeze the liquid from the eggplant and pat them dry with paper towels.
Step 5
In a deep large skillet or pot, heat 2–2.5 cm of oil in the oven.
Step 6
Fry 3–4 eggplant petals for 3–4 minutes.
Step 7
Using tongs, remove them from the oil and place them in a colander or on a paper towel to absorb excess fat. Repeat with the remaining eggplant.
Step 8
While they are frying, prepare the filling. In a bowl, mix the breadcrumbs with the ricotta, zest, juice, thyme, and salt.
Step 9
Preheat the oven to 410°F.
Step 10
Spread a thin layer of tomato paste in a baking dish.
Step 11
On one edge of a fried eggplant petal, place a spoonful of filling and roll it up.
Step 12
Roll up the remaining eggplants in the same way.
Step 13
Place all the rolls seam side down in the dish on top of the tomato paste.
Step 14
Top each with a spoonful of cream.
Step 15
Bake for 20–25 minutes until the rolls are browned at the edges and slightly caramelized. Before serving, sprinkle with grated cheese.
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