Eggplant Involtini
This recipe provides a delightful twist on traditional lasagna by using grilled eggplant slices instead of lasagna noodles. Stuffed with a savory cheese mixture and rolled up before being baked to perfection, these eggplant rolls offer a delicious and elegant alternative to the classic Italian dish. The combination of creamy ricotta, gooey mozzarella, and tangy Parmesan cheese melds beautifully with the smoky flavor of the grilled eggplant, creating a dish that is sure to impress your family and friends at the dinner table.
— Constant Cookbook
Ingredients
- 1 large eggplant, about 1 1/2 lb.
- Sea salt and freshly ground pepper, to taste
- 1 cup whole-milk ricotta cheese
- 1/4 lb. fresh mozzarella cheese, shredded
- 4 Tbs. grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
- Olive oil for brushing
- 2 1/2 cups tomato sauce, purchased or homemade (see related recipes at left)
Instructions
- Trim the eggplant, then cut crosswise on the diagonal (so the slices are as wide as possible) into slices 1/4 inch (6 mm) thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt, and let stand for 30 minutes.
- Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 Tbs. of the Parmesan, the parsley, bread crumbs, garlic and lemon zest. Season lightly with salt and pepper, then stir in the egg until combined.
- Preheat an oven to 350°F (180°C).
- Rinse the eggplant slices quickly under cold running water and pat dry with paper towels. Brush the eggplant on both sides with olive oil. Preheat a grill pan or large sauté pan over medium-high heat. Working in batches, sear the eggplant on both sides until very tender, about 4 minutes per side.
- Spoon a thin layer of the tomato sauce into a 9-by-13-inch (23-by-33-cm) baking dish. To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice. As each roll is formed, place it seam side down in the dish. Spoon the remaining sauce over the rolls, then sprinkle evenly with the remaining 2 Tbs. Parmesan.
- Bake the rolls until the sauce is bubbling and the rolls are heated through, about 25 minutes. Divide the rolls among individual plates and serve immediately. Serves 6.
- Williams Sonoma Test Kitchen
Yield
Serves 4.
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