Eggplant Involtini
- Cook
- 50 min
2 Japanese eggplants, cut vertically into 8 thin slices
Kosher salt
Tomato Sauce
1 clove garlic, minced
½ large onion, finely chopped
⅔ 14.5-oz can diced tomatoes
1 tablespoon olive oil
1 teaspoon kosher salt
Filling
½ cup panko breadcrumbs
⅓ cup ricotta cheese
1 lemon, juiced
Zest from 1 lemon, grated
Fresh thyme, torn into small pieces
1 teaspoon kosher salt
3½ tablespoons (50 ml) heavy cream
3 tablespoons olive oil, divided
Garnish
Parmesan cheese
Chopped Italian parsley
Equipment
Glass or Stainless Steel Lid
Preheat the skillet over medium-high heat for about 90 seconds. Add in 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When smoke clears, place 4 slices of eggplant in the skillet, sprinkle salt, and sear over low heat for about 1–2 minutes per side or until lightly browned. Set aside and repeat with the remaining 4 slices.
In the same pan, add 1 tablespoon of olive oil and garlic for Tomato Sauce and simmer over low heat. Once fragrant, add onion and salt. Cover and simmer for 10 minutes, stirring occasionally. Once onion begins to brown, add diced tomatoes. Cover and simmer over very low heat for another 10 minutes, stirring occasionally.
Preheat oven to 400ºF (200ºC). Thoroughly mix the ingredients for Filling, and then divide it into eight equal portions. Roll each eggplant slice from Step 1 around the filling. Place rolled up eggplants seam-side down on top of tomato sauce. Pour heavy cream over eggplant rolls. Transfer the skillet to oven and bake in oven for about 20–30 minutes.
Once eggplants are browned, remove from oven and sprinkle parmesan cheese and parsley before serving.
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