Ingredients
Units
Scale
Ingredients (Serves 4)
For the Involtini di Melanzane:
- 2 medium eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 cup marinara sauce
- 1/4 cup shredded mozzarella cheese (optional, for topping)
For the Sautéed Greens:
- 4 cups leafy greens (spinach, Swiss chard, or kale)
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes, to taste
Instructions
Instructions
1. Prepare the Eggplant
- Preheat your oven to 375°F (190°C).
- Lightly brush the eggplant slices with olive oil and season with salt and pepper.
- Grill or roast the eggplant slices on a baking sheet for 8-10 minutes, flipping halfway through, until tender and pliable. Set aside to cool slightly.
2. Make the Cheese Filling
- In a bowl, combine ricotta, Parmigiano-Reggiano, basil, parsley, garlic, salt, and pepper. Mix until smooth.
3. Assemble the Involtini
- Spread 1-2 tablespoons of the cheese mixture onto each eggplant slice and roll it up tightly.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the rolled eggplant seam-side down in the dish.
- Spoon more marinara sauce over the top and sprinkle with mozzarella cheese (if using).
4. Bake
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the rolls are heated through.
5. Sauté the Greens
- Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the greens and cook, stirring occasionally, until wilted, about 3-5 minutes.
- Season with salt, pepper, and red pepper flakes (if using). Remove from heat.
6. Serve
- Plate the Involtini di Melanzane with a generous spoonful of marinara sauce and the sautéed greens on the side.
- Garnish with fresh basil or parsley for a final touch.
