EGGPLANT INVOLTINI WITH RICOTTA AND SCALLIONS

 

  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 30 minutes

Ingredients

  • 2 1/4 cups extra virgin olive oil
  • 3 medium eggplants sliced lengthwise, 1/3 in. thick slices
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 scallions,thinly sliced
  • 1/4 tsp. nutmeg, freshly grated
  • salt to taste
  • ground black pepper to taste
  • 2 cups Basic Tomato Sauce
  • 1/4 cup whole parsley leaves

Directions

  • In a 10 to 12 inch saute' pan, heat 2 cups of the olive oil over medium high heat.
  • Add the eggpland 3 or 4 slices at a time and fry, turning once, until soft and golden brown. Transfer to paper towels and dain.
  • In a medium bowl, conbine the ricotta cheese, egg, scallions and nutmeg, mix well.
  • Season the mixture with salt and pepper.
  • Lay the drained eggplant slices out on a work surface and place 1 tablespoon of the ricotta filling at the base of each slice.
  • Roll the eggplant up and around the filling to for a roll and set seam side down.
  • Lightly oil a baking dish large enough to hold the eggplant roll ups.
  • Pour the sauce into the dish and place the rolls seam side down in the sauce.
  • Bake until the cheese starts to melt out of the rolls, about 15 minutes.
  • Drizzle with the remaining 1/4 cup olive oil, sprinkle with parsley and serve.

Notes

Author Credit: The Celebrity Italian Table

© 2006-2014 BakeSpace, Inc. All Rights Reserved