Involtini di Melanzane

🛒 Ingredients

• Eggplant 600 g · 421 kcal
• Part-skim Ricotta Cheese 250 g · 345 kcal
• Grated Parmesan Cheese 50 g · 196 kcal
• Tomato Passata 500 g · 160 kcal
• Extra Virgin Olive Oil 25 g · 221 kcal
• Garlic 10 g · 15 kcal
• Fresh Basil Leaves 10 g · 2 kcal

👨‍🍳 Instructions

1. Slice eggplants lengthwise into thin strips (about 0.5 cm thick), sprinkle generously with salt, and let them rest in a colander for 30 minutes to draw out excess moisture. Rinse the eggplant slices under cold water and pat them thoroughly dry with paper towels.
2. Preheat a large frying pan over medium-high heat with a generous amount of olive oil. Fry the eggplant strips in batches until golden brown and tender on both sides, then transfer them to a plate lined with paper towels to drain excess oil.
3. In a bowl, combine ricotta cheese, grated Parmesan, finely chopped fresh basil, minced garlic, a pinch of salt, and a dash of black pepper. Mix well until all ingredients are evenly incorporated and form a creamy filling.
4. Spread a thin layer of tomato passata at the bottom of a baking dish. Take each fried eggplant strip, place a spoonful of the ricotta mixture at one end, and carefully roll it up. Arrange the rolled involtini seam-side down in the prepared baking dish.
5. Pour the remaining tomato passata over the involtini, ensuring they are well covered. Sprinkle with extra Parmesan cheese and a drizzle of olive oil. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until bubbling and golden.
6. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves for an authentic touch.