Recipes, Guides, Lifestyles by GRATSI

Milinciani Involtini (Eggplant Roll-Ups)
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FRANK'S KITCHEN

Milinciani Involtini (Eggplant Roll-Ups)

Roasted eggplant, creamy ricotta, and a burst of fresh basil—all rolled into a perfect bite of Italian magic. This is comfort food at its finest

By Frank Occhino

 |  

October 02, 2024

Ingredients

  • 2

    large eggplants, sliced lengthwise into ¼-inch slices

  • 2

    cups ricotta cheese

  • 1 ½

    cups shredded mozzarella cheese (divided)

  • ¼

    cup grated Parmesan cheese (plus extra for sprinkling)

  • 1

     large egg

  • 2-3

    pinches of fresh parsley, chopped (plus extra for garnish)

  • 28 oz

    1can San Marzano tomato sauce

  • 1

    teaspoon olive oil (for finishing)

  • Olive oil (for drizzling)

  • Salt and black pepper (to taste)

  • Fresh basil leaves, chopped (for sauce and garnish)

  • Grated Parmesan and fresh parsley for garnish

Instructions

TOTAL TIME

20 minutes

4 servings servings

STEP 1

Prepare the eggplant: Preheat your oven to 400°F (200°C).

Slice the eggplants lengthwise into ¼-inch thick slices.

Arrange the slices on a baking sheet, drizzle with olive oil, and season both sides with salt and pepper.

Bake for 15-20 minutes, flipping halfway through. The eggplant should be tender but not too soft.

STEP 2

Prepare the filling: While the eggplant is baking, in a medium bowl, combine 2 cups of ricotta, 1 cup of mozzarella, ¼ cup of Parmesan (but not too much to avoid over-salting), a couple of pinches of parsley, and 1 large egg.

Mix everything until well-combined.

STEP 3

Cool the eggplant: Once the eggplant slices are baked, remove them from the oven and transfer to a cooling rack. Let them cool for 5-8 minutes until they are easy to handle.

STEP 4

Assemble the involtini: Place a tablespoon of the ricotta filling onto the thicker end of each eggplant slice.

Sprinkle a little more Parmesan cheese on top of the filling.

Roll each slice starting from the thicker end, rolling toward the thinner end.

STEP 5

Prepare the baking dish: In a baking dish, spread 1 can of San Marzano tomato sauce evenly on the bottom.

Sprinkle some chopped fresh basil over the sauce.

Place each rolled eggplant seam-side down in the baking dish.

STEP 6

Bake: Once all the rolls are in the dish, sprinkle the remaining mozzarella and some extra Parmesan on top.

Bake at 400°F (200°C) for 30 minutes, or until the cheese is bubbly and golden.

STEP 7

Plate and finish: Remove from the oven, and plate by spooning some tomato sauce onto the bottom of each plate.

Place the eggplant involtini on top of the sauce.

Garnish with a sprinkle of fresh Parmesan, chopped parsley, and a drizzle of olive oil.

Serve with your favorite Gratsi wine and enjoy!

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