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Eggplant Involtini Recipe

Eggplant Involtini Recipe
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Category : Vegetarian
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Prepare the ingredients before making Eggplant Involtini in your home. Then, follow these steps below to serve Eggplant Involtini for your family or friends.

Ingredients: Eggplant Involtini

  • 2 eggplants, peeled
  • Pam cooking spray
  • 2 Tbsp Olive oil
  • 2 cloves garlic, roughly chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz.) tomatoes (whole, peeled)
  • 1/2 cup basil (fresh), chopped and divided into 3 portions
  • 8 oz ricotta
  • 1 slice sandwich bread
  • 1 1/2 oz shredded pecorino romano cheese
  • 1 lemon, juiced
  • salt and pepper

How to Make Eggplant Involtini

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Eggplant Involtini in your home by yourself.

    Step 1
  • Preheat the oven to 375 F and place one rack on the lower position, and the other on the second to closest broiler level.
  • Step 2
  • Slice the peeled eggplants lengthwise, into the 1/2 inch planks. you should have 12 total slices.
  • Step 3
  • Line 2 sheet pans with parchment, and spray with cooking oil.
  • Step 4
  • Place the eggplant slices on the sheet pans and spray with more cooking oil. salt and pepper the slices.
  • Step 5
  • Bake 30-35 min until tender, and starting to brown. remove from oven and let rest 5 min, to cool. After removing the eggplant, pre-heat the broiler.
  • Step 6
  • While the eggplant is cooking, add olive oil, garlic, oregano, red pepper, and salt to a 12" broiler safe skillet. Place the skillet on medium heat and cook the garlic and spices ~1 min.
  • Step 7
  • Puree the can of whole tomatoes with an immersion blender (or finely chop the tomatoes by knife), and add them to the skillet, along with the one portion of the basil.
  • Step 8
  • Simmer the tomato sauce on low heat, stirring occasionally, while the eggplant bakes.
  • Step 9
  • Process the bread in a food processor until they resemble fine crumbs.
  • Step 10
  • In a small bowl, combine the bread crumbs, 1 oz of the romano cheese, ricotta, 1 portion of basil, 1/2 tsp of salt, and the lemon juice. fold the mixture until combined.
  • Step 11
  • Place the ricotta mixture onto the widest part of the eggplant slices.
  • Step 12
  • Roll up the slices and place seam-side down in the tomato sauce.
  • Step 13
  • Place under the broiler, and broil 5-10 min until browned.
  • Step 14
  • Sprinkle the remaining romano cheese, and the last portion of basil over the broiled eggplant and serve.
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