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Eggplant Involtini

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
40MIN
Cuisine

Ingredients

Eggplants: 8 slices

Extra virgin olive oil: 3 tbsp

Oregano: 1 tbsp, fresh

Salt: 1 tbsp

Pepper: 1 tbsp

Tomatoes: 8 each, chopped

Onion: 1, yellow, chopped

Garlic: 1 clove, minced

Cured ham: 8 slices

Mozzarella cheese: 8 slices, part-skim

Chives

Parmesan cheese: 1/4 cups, grated

An easy vegetarian eggplant rollatini recipe: the classic Italian eggplant involtini with a special cooking preparation by Il Falconiere restaurant

Preparation
  • Preheat the oven to 180°F. Oil a parchment-lined baking sheet.
  • Place the eggplant slices on the pan and brush on both sides with 2 tablespoons of the olive oil. Sprinkle on the oregano, salt, and pepper. Bake for 10 minutes, turning once. They will then be supple.
  • While the eggplant is in the oven, make a simple tomato sauce by whirring the tomatoes briefly in a food processor. In a medium skillet over medium heat, sauté the onion for 2 to 3 minutes in the remaining 1 tablespoon of olive oil, then add the garlic and sauté for another minute. Stir in the tomatoes and cook the mixture briefly, just to blend flavors, about 2 minutes.
  • Remove the eggplant from the oven. Lower the oven temperature to 350°F. On each eggplant piece, place a slice of prosciutto and a slice of mozzarella. Roll the pieces from the small end forward, and secure the neat little bundle with a toothpick or by tying a chive around it.
  • Slather the bottom of a 9 x 13-inch baking dish with some of the tomato sauce, and arrange the involtini seam side down. Over each bundle spread some more tomato sauce and a scattering of the Parmigiano. Warm well in the oven, about 15 minutes.

Courtesy of Il Falconiere

An easy vegetarian eggplant rollatini recipe: the classic Italian eggplant involtini with a special cooking preparation by Il Falconiere restaurant

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