Involtini di Melanzane

Ingredients

• 2 medium eggplant
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 2 cups tomato sauce
• 1 cup fresh basil
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup parmesan cheese

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle salt on both sides and let them sit for 20 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices under cold water and pat them dry with paper towels.

4. 4

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

5. 5

   In a bowl, combine the ricotta cheese, half of the mozzarella cheese (4 ounces), chopped fresh basil, salt, and black pepper. Mix well.

6. 6

   Brush both sides of the eggplant slices with the remaining olive oil. Grill or sauté the slices in a skillet over medium-high heat for about 2-3 minutes on each side until they are tender and slightly charred.

7. 7

   Spread 1 cup of tomato sauce on the bottom of a baking dish.

8. 8

   Take a slice of eggplant, place a tablespoon of the ricotta mixture at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with the remaining slices.

9. 9

   Once all rolls are in the dish, pour the remaining tomato sauce over the top and sprinkle with the remaining mozzarella and parmesan cheese.

10. 10

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

11. 11

    Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

12. 12

    Remove from the oven and let it cool for 5 minutes before serving. Garnish with extra basil if desired.