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
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 pepperFry 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 degIn 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 mixRoll the eggplant up and lay seam side down in the cast iron panPour the tomato sauce around the eggplant rollsBake for about 15 minutes until cheese melts and tomato sauce starts to bubbleAdd parm cheese & parsley for garnish
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