Eggplant Involtini

Ingredients

Eggplants

2 medium-sized

Salt

to taste

Black pepper

to taste

Fresh basil

for garnish

Mozzarella cheese

1 cup, shredded

Marinara sauce

2 cups

Breadcrumbs

1/2 cup

Egg

1, beaten

Parmesan cheese

1/2 cup, grated

Spinach

2 cups, cooked and chopped

Ricotta cheese

1 cup

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. This will allow for easier rolling and a better texture.
3. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Afterward, pat dry with paper towels to remove any excess salt and moisture.
4. In a mixing bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, beaten egg, breadcrumbs, salt, and pepper. Mix until well incorporated and creamy.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking.
6. Take an eggplant slice, place a spoonful of the ricotta mixture at one end, and roll it up tightly, placing it seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.
7. Pour the remaining marinara sauce over the rolled eggplants, ensuring they are well covered to keep them moist and flavorful.
8. Sprinkle the shredded mozzarella cheese on top of the sauce, ensuring an even layer for a perfect melt.
9. Cover the baking dish with aluminum foil and bake for 30 minutes to allow the flavors to meld.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid over-browning.
11. Before serving, garnish with fresh basil leaves for a burst of color and flavor.