Involtini di Melanzane

By LeeBoruchow

Ingredients

• 2 1/4 cups extra-virgin olive oil
• 3 medium eggplant, sliced lengthwise into 1/3" slices
• 1 cup fresh ricotta
• 1 large egg
• 2 scallions, sliced thin
• 1/4 tsp freshly grated nutmeg
• salte and pepper, to taste
• 2 cups tomato sauce
• 1/4 cup whole parsley leaves

Preparation

Step 1

Heat 2 cups of oil in a saute pan until the oil reaches 370 degrees. Add eggplant in batches and fry until soft and light brown. Set aside to drain.

Preheat oven to 375.

In a medium bowl, combine egg, ricotta cheese , scallions, salt and pepper. Wrap eggplant slices around 1 tbsp of filling and set aside.

Grease a baking pan. Arrange rolled eggplant in tomato sauce in the pan. Drizzle top with olive oil and bake for 15 minutes at 375 degrees. Sprinkle parsley.