Eggplant Involtini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large eggplant
02 -
Kosher salt
03 -
Olive oil or canola oil for frying
04 -
Homemade tomato sauce
05 -
Heavy cream
06 -
Freshly grated Parmigiano Reggiano for serving
→ Filling
07 -
120g fresh, dried, or panko bread crumbs
08 -
240g whole milk ricotta
09 -
Grated zest of 1 lemon
10 -
Juice of 1/2 lemon
11 -
1 tsp fresh thyme leaves, minced
12 -
1/4 tsp kosher salt
# Instructions:
01 -
Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lengthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour.
02 -
Press the moisture from the eggplant and blot them dry with paper towels. Pour oil to a depth of 1 inch in a deep, heavy saucepan or large skillet and heat to 180°C (360°F). Place 3 to 4 eggplant slices in the hot oil and cook until they take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander to drain. Repeat with remaining slices.
03 -
In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt until well combined.
04 -
Preheat the oven to 220°C (425°F). Spoon tomato sauce into a medium-sized baking dish till bottom is covered in a thin layer. Place a spoonful of filling at one end of each eggplant slice. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream over each roll to moisten. Bake until the edges of sauce are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with Parmigiano Reggiano before serving.
# Notes:
01 -
For a lighter version, you can skip the salting and frying, and instead roast the eggplant slices until tender.
02 -
Homemade ricotta is easy to prepare and delivers superior flavor for this dish.