Italian cuisine · Vegetable Dishes

Eggplant Involtini

Grilled eggplant slices filled with ricotta and basil, rolled up and baked in tomato sauce.

Ingredients · for 4 servings

• 2 large eggplants
• 250g ricotta
• 60g Parmesan
• 1 egg
• 1 bunch basil
• 500g passata (strained tomatoes)
• 2 garlic cloves
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the eggplants lengthwise into slices about 5mm thick, salt them and let sit for 15 min to draw out moisture, then pat dry.
2. Brush the slices thinly with 3 tbsp olive oil and grill in a griddle pan for 2–3 min per side, until soft and marked.
3. For the sauce, cook chopped garlic in the remaining olive oil for 1 min, add the passata, and simmer uncovered for 10 min until thickened.
4. Mix the ricotta with the egg, half the Parmesan and finely sliced basil, and season with salt and pepper.
5. Place 1 tbsp of filling on the wider end of each eggplant slice, roll up, and arrange the rolls seam-side down in a dish coated with sauce.
6. Cover with the remaining sauce and Parmesan, bake at 190°C for 20–25 min, until the surface bubbles, and let rest for 5 min before serving.