Cook eggplant involtini in 4 simple steps
Eggplant involtini, an Italian classic, elegantly wraps eggplants around a hearty filling. Originating from Italy, this dish is a testament to Italian culinary creativity, transforming simple ingredients into a gourmet experience. It's an ideal choice for vegetarians and those seeking eggless options. More than just a meal, eggplant involtini represents a rich cultural tradition. Let's embrace this culinary art and start cooking.
Gather the following ingredients
For this exquisite dish, gather two large eggplants, a cup of vegetarian ricotta cheese, half a cup of vegetarian Parmesan, a cup of chopped spinach, two minced garlic cloves, a teaspoon of dried oregano, and salt and pepper to taste. You'll also need two cups of marinara sauce and fresh basil for garnishing. These ingredients blend to form a rich and delightful meal.
Preparing the eggplants
Begin by slicing your eggplants lengthwise into thin strips about one-quarter inch thick. Lay them out on a baking sheet lined with paper towels and sprinkle both sides with salt. Let them sit for about 20 minutes to draw out moisture. This step is crucial as it helps in removing any bitterness from the eggplants and ensures they become perfectly tender once cooked.
Creating the filling
During the eggplants' resting period, start on the filling. In a bowl, blend the vegetarian ricotta and Parmesan cheeses with the chopped spinach and minced garlic cloves. Season with a teaspoon of dried oregano, salt, and pepper. Mix until it's well combined and achieves a creamy consistency that's firm enough to stay on the eggplant slices without spreading.
Assembling involtini rolls
Preheat your oven to 375 degrees Fahrenheit. Rinse the salt off the eggplant slices with water and pat them dry with paper towels. Lay an eggplant slice flat on your work surface; at one end place a generous tablespoon of filling mixture. Roll up tightly from filled end toward empty end to encase filling within eggplant slice securely.
Baking to perfection
Coat a baking dish with half the marinara sauce, ensuring it's large enough for a single layer of involtini. Place each roll seam down, close but not compressed. Top with the remaining sauce and extra Parmesan if you like. Bake at 375 degrees Fahrenheit for 25 minutes until the sauce bubbles, indicating thorough heating while maintaining texture.
