Eggplant Involtini

Cooking Light APRIL 2012 Yield: Serves 4 (serving size: 3 eggplant rolls) Hands-on:1 Hour, 8 Minutes Total:1 Hour, 33 Minutes 8 points plus

Eggplant Involtini
Eggplant Involtini

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 2

    pounds tomatoes, seeded and coarsely chopped (about 3 large)

  • 1/2

    teaspoon kosher salt, divided

  • 4

    garlic cloves, crushed and divided

  • 12

    (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)

  • 1/4

    teaspoon freshly ground black pepper

  • Cooking spray

  • 2

    tablespoons pine nuts, lightly toasted

  • 1

    ounce whole-wheat French bread, toasted and torn into pieces

  • 8

    ounces part-skim ricotta cheese

  • 1

    teaspoon grated lemon rind

  • 1

    large egg

  • 3/4

    cup chopped fresh basil leaves, divided

  • 2

    ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

Directions

1. Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside. 2. Preheat broiler to high. 3. Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes. 4. Preheat oven to 375°. 5. Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano. 6. Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.

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