Place 1 tablespoon of the ricotta mixture on one eggplant slice. Nutrient information is not available for all ingredients. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. That means that if you purchase an item through that link, I will receive a small commission. Something seemed to be missing though & it was kind of heavy. 1 (28 ounce) can crushed tomatoes in puree, 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices. The leftover ricotta was used to make a side dish of Ricotta Gnocci that I found in Allrecipes (these were great too). still tasted wonderful! Add comma separated list of ingredients to include in recipe. It was very easy to make though & we had fun putting it together. Fun and Informative Links all about the Slow Food Movement: All about Slow Food International Take a slice of fried eggplant, place a tablespoonful of tomato sauce in the centre, add a mint leaf, and sprinkle with the grated salted ricotta. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 … I might try grilling it next time. Repeat with the remaining ricotta mix and eggplant slices. This transition into fall, with the days getting perceptively shorter, and the election looming closer, feels weirdly bizarre and significant. I was going to make canelloni with eggplant parmesan put opted to give this a try. Do you love Italian food? Bake for 25 minutes at 425° F. Garnish with parmigiana cheese. This is now one of my favorite and my fiance's italian style dishes. this link is to an external site that may or may not meet accessibility guidelines. Cover the baking dish with a lid or aluminum foil. In Italy, bread has sacred qualities and should never be wasted. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Heat the remaining olive oil in a large skillet over medium-high heat. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 … 3 tablespoons extra virgin olive oil. Welcome autumn! Repeat with the rest of the eggplant and ricotta … I adapted this eggplant involtini recipe from Tartine, the book by Chad Robertson that has become the bible of sourdough bread baking. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour 1 cup of the marinara into an 11- x 7-inch baking dish. Also, this recipe provides instructions for tomato sauce, but feel free to use your own version or favorite tomato sauce. Spoon sauce into baking dish and top with eggplant rolls. Then place a spoonful of filling at the end of eggplant slice and roll up tightly. full of flavor a definit keeper. https://www.countrygrocer.com/recipe/ricotta-stuffed-eggplant-roll We thought this was pretty good. Mix everything together until thoroughly combined. That pocket money will help me buy more food to test more recipes! In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. used fire roasted tomato plus a jarred pasta sauce. 2 tablespoons fresh basil, chopped. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. The Italian verb – involtare – means to wrap up or envelope, hence the name involtini. 5 medium eggplants. I used only 1 cup of mozzarella and added about 1 cup of chopped spinach. One of my favorite Italian cookbooks, Spoon, lists no less than 22 types of involtini. Preheat oven to 400° F. Using a mandoline or sharp chef's knife, slice eggplants lengthwise into 1/4 inch slices. Preheat the oven to 400 degrees F (200 degrees C). Do you love to cook, bake, and spend time in your kitchen? The companies I work with will pay me a small commission when one of my readers makes a purchase from a link on my website, but the price is the same for you. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. The companies I work with will pay me a small commission when one of my readers makes a purchase from a link on my website, but the price is the same for you. A popular version in northern Italy might include a slice of veal wrapped around a filling of spinach, carrots, and mozzarella. Worth the work! My recipe is almost identical to this one! While eggplant is baking, stir together ricotta, chopped basil, pepper, and remaining 3 tablespoons oil and 1/2 teaspoon salt in a medium bowl. Sprinkle mozzarella over rolls. It was wonderful! Bake for 30 minutes in the preheated oven. 1 pound ricotta drained over a colander for about one hour (discard the drained water which) 1 teaspoon sea salt. The possibilities for the outer wrap are endless: Use a cabbage leaf, a radicchio leaf, a lengthwise slice of zucchini or eggplant, a strip of leek, roasted bell pepper, and for the meat-eaters, prosciutto, bresaola, veal, or beef. Everyone devoured it! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cheesy Tomato Tart (Just a quick note to say that we tried this with plain goat cheese and it was divine), put in layers like lasagna. Add garlic, and cook until fragrant and lightly browned. Let mixture simmer about 15 minutes, stirring occasionally. This was great allot of work but worth it if you like eggplant. Yum! Pour 1 cup of the tomato sauce over the bottom of a 10x 15-inch baking dish. I added more sauce and cheese on top. Roll up firmly to encose fulling. olive oil and bake eggplant slices for 10 minutes on each side. Spoon remaining tomato sauce over. Pumpkin Puree and Sauteed Mushrooms. Season to taste with salt and pepper. Perfect with pasta or by itself! Pour 1/2 C tomato sauce on the bottom of the baking dish, arrange rolls seam side down, atop sauce in baking dish. turned out wonderful and light. Hi Marie, Thanks for your comment! Congrats! Ciambella alle Carote – Italian Ring Cake – with Vegan and Sugar-free option. Most people won't think twice about serving basic cornbread when is on the table. The heavy cream was substituted with milk. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Meanwhile, in a large bowl, mix ricotta, bread crumbs, rosemary, lemon juice and zest. Drain on paper towels. If you answered yes to these questions, welcome aboard! baking dish coated with cooking spray. So, with all of that in mind, I give you ….. Involtini…. To make the tomato sauce, heat 1 Tbsp. More savory and yummy autumn dishes: Make 12 slices. Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways. Stir until the mixture is smooth. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. In a small bowl, combine filling ingredients and spinach. Learn about the Snail of Approval, Slow Food Presidia and Ark of Taste foods, Two of my articles on Slow Food: here and here. Stuffed Radicchio Antipasto I will make this again. In the south of Italy, sliced eggplant or zucchini would be wrapped around a ricotta filling. I love melanzane too. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. Cachi e Noci Crostata – Persimmon and Walnut Tart. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. I am passionate about melanzane! Garnish with additional chopped parsley before serving if desired. The French call these roll-ups roulades. Using a medium baking dish, pour in all the tomato sauce. 1 cup Romano or parmesan cheese Beat the remaining egg in a separate small bowl and stir it into the ricotta mixture. 2 teaspoons salt. The point of this is to soften up the eggplant enough so that it rolls easier. In a large shallow dish, stir together the bread crumbs and flour. Fry each slice until golden brown in the hot oil, turning once.