Simple Roasted Eggplant Involtini

Name: Simple Roasted Eggplant Involtini
Total time: 75 min
Yield: 2
Ingredients: 3 to eggplant; kosher salt pepper; olive oil for brushing; homemade tomato sauce; 3 Tbsp to heavy cream or half half, optional; freshly parmigiano reggiano for serving; 1 c whole milk, fresh ricotta or homemade; 1 grated zest of lemon; 1/4 tsp kosher salt, plus more to taste; 1/2 c fresh or panko breadcrumbs, optional

1 hr(s) 15 mins

Total time

2

Serving

10

Ingredients

Enable cook mode

Ingredients

to eggplant

kosher salt pepper

olive oil for brushing

homemade tomato sauce

Tbspto heavy cream or half half, optional

freshly parmigiano reggiano for serving

cwhole milk, fresh ricotta or homemade

grated zest of lemon

¹⁄₄

tspkosher salt, plus more to taste

¹⁄₂

cfresh or panko breadcrumbs, optional

Directions

Step 1

Preheat the oven to 425ºF. Line a sheetpan with parchment paper, a Silpat, or rub lightly with olive oil.Trim the stem end of each eggplant. Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on sheetpan. Pour about 3 tablespoons of oil into a small dish for convenience. Brush each eggplant slice with olive oil. Season with salt and pepper. Roast for 10 minutes. Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.

Step 2

Meanwhile, make the filling. In a bowl, stir together the breadcrumbs, ricotta, lemon zest, and salt. Taste. Adjust with a pinch more salt if necessary.

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