Milinciani Involtini

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!