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Involtini di melanzane featured

Involtini di Melanzane

Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Eggplant, Tomato
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Print Recipe

Ingredients

Sauce

Eggplant

  • 1 large eggplant
  • 1 tsp kosher salt

Filling

  • 4 oz ricotta cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp sage, ground
  • 1/4 tsp fresh nutmeg
  • 1/4 cup baby spinach chopped
  • 1/4 cup fontina cheese shredded
  • 1 egg beaten
  • additional fontina or other cheese to sprinkle over the top of the dish before baking

Instructions

  • Prepare Sauce according to recipe instructions
  • While sauce is cooking, prepare eggplants
  • Preheat your grill
  • Remove the stem, and about 1/4 inch from the opposite end of the eggplant
  • Cut the eggplant into thin strips along the long length of the body. Strips should be about 1/4 in - 3/8 in thick.
  • Lay eggplant strips out on a flat surface and sprinkle with salt. Turn over and repeat on other side. Let them sit while you prepare the filling
  • In a large bowl, add ricotta cheese, salt, pepper, sage, nutmeg, fontina cheese, spinach and egg
  • Using a whisk, beat until cheese mixture is smooth
  • Brush a thin coat of olive oil on both sides of the eggplant slices
  • Place the eggplant slices on the grill for about 1 minute
  • Using a pair of tongs, carefully turn over the eggplant slices, and grill on the other side for about 1 minute
  • Let the eggplant cool for about 3 - 5 minutes. While it is cooling, prepare and 8x8 dish with some cooking spray
  • Lay a piece of eggplant on the work surface in front of you
  • Take about 2 TBS of ricotta filling, and place about one third of the way from the narrow end of the eggplant
  • Fold the narrow end over the filling, and begin rolling towards the wide end
  • Place seam side down in the prepared baking dish
  • Repeat with remains eggplant slices
  • Top with Roasted Tomatoes and Shallots or sauce of your choice then sprinkle cheese over the top
  • Bake in oven for about 20 minutes, until cheese is melted and light bubbling begins around the edge of the dish.
  • Remove from the oven and let sit about 5 minutes before serving.

Notes

If you want to -- take a moment to put the finished roasted tomatoes in a food processor or use an immersion blender to create a more sauce like consistency.
Feel free to use any sauce of your choice as a topping.  You will need about 8 oz
Replace ricotta cheese and fontina cheese with plant based substitutes and eliminate egg to make a vegan version