Instructions

1. Prepare the Eggplant

1. Preheat your oven to 375°F (190°C).
2. Lightly brush the eggplant slices with olive oil and season with salt and pepper.
3. 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

1. In a bowl, combine ricotta, Parmigiano-Reggiano, basil, parsley, garlic, salt, and pepper. Mix until smooth.

3. Assemble the Involtini

1. Spread 1-2 tablespoons of the cheese mixture onto each eggplant slice and roll it up tightly.
2. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the rolled eggplant seam-side down in the dish.
3. Spoon more marinara sauce over the top and sprinkle with mozzarella cheese (if using).

4. Bake

1. 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

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the greens and cook, stirring occasionally, until wilted, about 3-5 minutes.
3. Season with salt, pepper, and red pepper flakes (if using). Remove from heat.

6. Serve

1. Plate the Involtini di Melanzane with a generous spoonful of marinara sauce and the sautéed greens on the side.
2. Garnish with fresh basil or parsley for a final touch.