Eggplant Involtini

Eggplant Involtini is a delightful and flavorful Italian dish that showcases the natural goodness of eggplants wrapped around a creamy ricotta filling. This recipe offers a lighter and more summery alternative to the classic Eggplant Parmesan. By incorporating the breadcrumbs into the filling and baking the eggplant, it allows the eggplant’s meaty texture and flavor to shine, without the need for a traditional two-step process of frying and salting.

The result is a mouthwatering combination of tender and slightly crispy eggplant rolls filled with a luscious ricotta mixture, all served in a vibrant tomato sauce. The dish is finished off under the broiler, creating a tempting golden-brown crust on the eggplant rolls.

Eggplant Involtini is the perfect choice for a satisfying vegetarian main course that will impress your family and guests alike. With each bite, you’ll experience the comforting flavors of Italian cuisine, from the aromatic oregano and garlic to the tangy Pecorino Romano cheese and the fresh basil that brightens up the entire dish.

INGREDIENTS:

• 2 large eggplants (1½ pounds each), peeled and sliced lengthwise into ½-inch-thick planks (about 12 planks), end pieces trimmed to lie flat
• 6 tablespoons vegetable oil
• Kosher salt and pepper to taste
• 2 garlic cloves, minced
• ¼ teaspoon dried oregano
• Pinch of red pepper flakes
• 1 (28-ounce) can whole peeled tomatoes, drained, juice reserved, and tomatoes chopped coarse
• 1 slice hearty white sandwich bread, torn into 1-inch pieces
• 8 ounces (1 cup) whole-milk ricotta cheese
• 1½ ounces Pecorino Romano cheese, grated (¾ cup)
• ¼ cup plus 1 tablespoon chopped fresh basil
• 1 tablespoon lemon juice

INSTRUCTIONS:

1. Adjust one oven rack to the lower-middle position and the second rack 8 inches from the broiler element. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Line two rimmed baking sheets with parchment paper and generously spray them with vegetable oil spray.
3. Brush one side of the eggplant slices with 2½ tablespoons of oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Flip the slices over and repeat the process on the other side with another 2½ tablespoons of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Arrange the eggplant slices in a single layer on the prepared baking sheets.
4. Bake the eggplant slices until they become tender and lightly browned, which usually takes around 30 to 35 minutes. Make sure to switch and rotate the baking sheets halfway through baking. Allow the eggplant to cool for about 5 minutes, then flip each slice over using a thin spatula.
5. While the eggplant bakes, heat the remaining 1 tablespoon of oil in a 12-inch broiler-safe skillet over medium-low heat until it shimmers. Add the minced garlic, ½ teaspoon of salt, dried oregano, and red pepper flakes. Cook, stirring occasionally, until the garlic becomes fragrant, approximately 30 seconds.
6. Stir in the chopped tomatoes and their juice. Increase the heat to high and bring the mixture to a simmer. Then reduce the heat to medium-low and let it simmer until the sauce thickens, which usually takes about 15 minutes. Cover the skillet to keep the sauce warm.
7. In a food processor, pulse the hearty white sandwich bread until it becomes finely ground (about 10 to 15 pulses).
8. In a bowl, combine the bread crumbs, whole-milk ricotta cheese, ½ cup of grated Pecorino Romano cheese, ¼ cup of chopped basil, lemon juice, and ½ teaspoon of salt to create the filling mixture.
9. With the widest short side of the eggplant facing you, spoon about 3 tablespoons of the ricotta mixture over the bottom third of each eggplant slice. Use slightly more filling for larger slices and slightly less for smaller slices.
10. Gently roll up each eggplant slice to form a cylinder and place them seam side down in the tomato sauce in the skillet.
11. Preheat the broiler. Allow the sauce to simmer over medium heat for 5 minutes. Then, transfer the skillet to the oven and broil until the eggplant is well browned and the cheese filling is heated through, which usually takes 5 to 10 minutes.
12. Once done, remove the skillet from the broiler and sprinkle the remaining ¼ cup of grated Pecorino Romano cheese over the Eggplant Involtini. Let it stand for 5 minutes to allow the flavors to meld.
13. Before serving, sprinkle the remaining 1 tablespoon of chopped basil over the dish to add a fresh and aromatic touch.

Eggplant Involtini is now ready to be served and savored with joy. Enjoy this flavorful and delightful Italian dish with your loved ones for a memorable dining experience that celebrates the essence of Mediterranean cuisine. Buon appetito!