Eggplant Involtini Recipe

Name: Eggplant Involtini Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 globe eggplants (each approximately 1 to 1/2 half lbs.*); 5 tablespoons olive oil (divided); Kosher Salt and Pepper; 1 cup homemade ricotta cheese (or full fat store bought ricotta cheese); 3/4 cup shredded Parmesan cheese (Or Pecorino Romano cheese); 1/2 cup breadcrumbs; 1/4 cup fresh basil (chopped); 1/2 teaspoon lemon zest; 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon olive oil; 3 cloves of garlic (minced); 1/4 teaspoon oregano; Pinch of red pepper flakes; 1 can diced tomatoes (28 oz of can); 1/2 cup fresh basil (loosly packed and roughly chopped); 2 tablespoons fresh basil (roughly chopped); 2 tablespoons shredded parmesan cheese

Instructions

Prep:20minCook:40min

This eggplant involtini recipe is made by rolling slices of oven-baked eggplant with basil-ricotta mixture and baking it in a homemade tomato sauce. Serve it as a vegetarian main course or as a side dish to accompany any meat dishes. Either way, it is easy-to-make and delicious.

Updated at: Wed, 11 Dec 2024 09:18:09 GMT