Dinner · 50 min · italian

Involtini di Melanzane

Eggplant does the heavy lifting here, with ricotta rounding it out. An Italian dinner that takes 50 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 Eggplant
• 1.5 cups Ricotta
• 10 oz Frozen spinach
• 1.5 cups Crushed tomatoes
• 1 Egg
• 1/2 cup Parmigiano Reggiano
• 2 cloves Garlic
• 1/2 cup Fresh basil
• 1/4 cup Olive oil

Steps

1. Slice the eggplants lengthwise a quarter inch thick, salt, and rest 20 minutes. Rinse, dry, brush with oil, and grill or roast until pliable and golden.
2. Squeeze the thawed spinach bone dry — wet spinach floods the filling — and mix with the ricotta, egg, parmigiano, and minced garlic.
3. Spread a spoonful of filling on each eggplant slice and roll up snugly.
4. Spread tomato sauce in a baking dish, nestle the rolls seam-side down, and spoon over a little more sauce.
5. Shower with parmigiano and bake at 375°F for 25 minutes until bubbling.
6. Rest 5 minutes, scatter basil over the top, and serve warm.

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