Involtini Di Melanzane

Ingredients

Eggplants

2 large, sliced lengthwise into thin strips

Olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Garlic

2 cloves, minced

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated, plus extra for topping

Spinach

2 cups, cooked and chopped

Ricotta cheese

1 cup

Marinara sauce

2 cups, divided

Instructions

1. Preheat your grill or grill pan over medium-high heat.
2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper.
4. Grill the eggplant slices for 2-3 minutes on each side, or until they are tender and have nice grill marks. Set aside to cool.
5. In a mixing bowl, combine the ricotta cheese, cooked and chopped spinach, grated Parmesan cheese, chopped basil, minced garlic, salt, and pepper. Mix well until all ingredients are combined.
6. On each grilled eggplant slice, place a generous spoonful of the ricotta mixture and roll it up tightly from one end to the other.
7. Preheat your oven to 375°F (190°C).
8. Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking.
9. Arrange the rolled eggplant slices seam side down in the baking dish in a single layer.
10. Pour the remaining marinara sauce over the eggplant rolls, ensuring they are well-covered.
11. Cover the dish with aluminum foil and bake for 25 minutes.
12. Remove the foil, sprinkle additional grated Parmesan cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Serve the Involtini Di Melanzane hot, garnished with fresh basil leaves for a pop of color and flavor.