Simple Roasted Eggplant Involtini
Ingredients
The eggplant
-
2
medium
eggplants
-
kosher salt and pepper
-
for brushing
olive oil
-
homemade tomato sauce
-
1 to 2
tablespoons
heavy cream or half and half
-
freshly Parmigiano Reggiano
The filling
-
½
cup
fresh or panko breadcrumbs
-
1
cup
whole milk, fresh ricotta or homemade
-
1
grated zest
lemon
-
¼
teaspoon
kosher salt
Instructions
- Preheat the oven to 425ºF and prepare a sheet pan.
- Trim the stem end of each eggplant and slice them into ¼-inch thick slices.
- Brush each slice with olive oil and season with salt and pepper, then roast for 10 minutes.
- Flip the eggplant slices, brush with oil, season, and roast for an additional 8 to 10 minutes until golden.
- In a bowl, mix breadcrumbs (if using), ricotta, lemon zest, and salt to create the filling.
- Ladle tomato sauce into a baking dish to cover the bottom.
- Place a spoonful of filling at one end of each eggplant slice, roll it up, and place seam-side down in the dish.
- Drizzle or brush cream over the rolls, or brush with olive oil.
- Bake for 25 to 30 minutes until the sauce is bubbly and the rolls are caramelized.
- Serve topped with shaved parmesan.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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