Eggplant Involtini with Ricotta, Porcini Mushrooms & Scallions Recipe

Super simple Eggplant Involtini recipe that makes an awesome appetizer in under 20 minutes! Its better to slightly burn them to bring out the eggplant flavor. Add Porcini Mushrooms & Scallions to finish off the dish.

by Frank LaMark – PrimoItalians.blog

Eggplant Involtini with Ricotta, Porcini Mushrooms & Scallions Recipe

Frank LaMark

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Course Appetizer

Cuisine Italian

Servings 4 people

Ingredients

  

• 2 1/4 cups olive oil for frying
• 2 LG eggplants, cut lengthwise
• 1 cup ricotta cheese
• 1 LG egg
• 2 scallions sliced thin
• 1/4 teaspoon nutmeg
• sea salt and pepper
• 2 cups tomato sauce
• 1/4 cup parsley
• 1 pinch thyme fresh

Instructions

 

• Grab your cast iron pan (if you have one) and saute your eggplant strips with olive oil, salt and pepper

  Fry them up and burn them a little bit. When satisfied with the color place on plate with paper towel to absorb the oil.

  Preheat oven to 375 deg

  In a medium bowl add the ricotta cheese,egg, scallions & nutmeg and mix it up.

  Lay the eggplant fried strips on the table and add 1 tablespoon or so of the ricotta mix

  Roll the eggplant up and lay seam side down in the cast iron pan

  Pour the tomato sauce around the eggplant rolls

  Bake for about 15 minutes until cheese melts and tomato sauce starts to bubble

  Add parm cheese & parsley for garnish

Keyword eggplant, involtini, ricotta