- Prepare the Eggplant
- Sprinkle the eggplant slices with a bit of salt and let them sit for 15-20 minutes to remove excess moisture. Rinse and pat dry.
- Cook the Eggplant
- Heat olive oil in a pan and fry the eggplant slices until golden on both sides. Place them on paper towels to absorb extra oil.
- Make the Filling
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, chopped basil, salt, and pepper until smooth.
- Roll the Involtini
- Place a spoonful of the cheese mixture on each eggplant slice and roll it up. Secure with a toothpick if necessary.
- Prepare the Sauce
- In a pan, heat a bit of olive oil and sauté the garlic until fragrant. Add tomato sauce, salt, and pepper. Simmer for 10-15 minutes.
- Bake the Involtini
- Preheat your oven to 180°C (350°F).
- Spread a layer of tomato sauce on the bottom of a baking dish, place the eggplant rolls on top, and cover with more sauce. Sprinkle with additional Parmesan if desired.
- Bake for 20-25 minutes, or until bubbly and golden.
- Serve
- Serve hot, garnished with fresh basil leaves.
🌟 Tips
For extra flavor, add a bit of Italian seasoning to the sauce or sprinkle with crushed red pepper flakes for a hint of spice!
🍽️ Enjoy your Involtini di Melanzane – perfect for a cozy Italian meal!
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