Involtini di Melanzane (Eggplant Rollatini)

 

Ingredients:

- 2 large eggplants

- 2 cups ricotta cheese

- 1/2 cup grated Parmesan cheese

- 1 cup shredded mozzarella cheese

- 2 cups marinara sauce

- 2 cloves garlic, minced

- 2 tablespoons chopped fresh basil

- 2 tablespoons chopped fresh parsley

- Olive oil

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle salt on both sides of the slices and let them sit for about 15 minutes. This helps draw out excess moisture. Pat dry with paper towels.

3. Heat a grill pan or skillet over medium heat. Brush the eggplant slices with olive oil on both sides. Grill the slices for a few minutes on each side until they are lightly charred and tender. Remove from the heat and set aside.

4. In a bowl, combine the ricotta cheese, minced garlic, Parmesan cheese, chopped basil, chopped parsley, salt, and pepper. Mix well.

5. Take an eggplant slice and place a spoonful of the ricotta mixture at one end. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining eggplant slices and filling.

6. Pour the marinara sauce over the eggplant rolls into the baking dish. Sprinkle shredded mozzarella cheese on top.

7. Cover the dish with foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.

8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.

9. Remove from the oven and let it cool for a few minutes before serving.

10. Garnish with fresh basil or parsley if desired, and serve hot.

Enjoy your delicious Involtini di Melanzane (Eggplant Rollatini)!