Baked Eggplant Rolls: Involtini di Melanzane

Name: Baked Eggplant Rolls: Involtini di Melanzane
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 3 mediums eggplants, with the stem ends removed, cut lengthwise into 1/3-inch thick slices; 4 larges eggs; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 6 servings Extra-virgin olive oil, for frying; 79 milliliters plus 2 tablespoons freshly grated Parmigiano-Reggiano; 79 milliliters freshly chopped Italian parsley leaves; 6 servings Salt and freshly ground black pepper; 473 milliliters basic tomato sauce

Baked Eggplant Rolls: Involtini di Melanzane might be just the side dish you are searching for. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 195 calories, 9g of protein, and 11g of fat. A mixture of eggplants, plus 2 tablespoons parmigiano-reggiano, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes around 2 hours.

Instructions

In a 12-inch frying pan, pour olive oil until it sits 1-inch deep.

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Olive Oil

Equipment you will use

Frying Pan

Heat the oil over medium-high heat until it is hot, but not smoking.

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Cooking Oil

Add the eggplant slices and fry, in batches, until lightly browned on each side.

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Eggplant

Remove the eggplant slices to drain on paper towels

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Eggplant

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Paper Towels

To make the frittata: whisk the eggs and the 1/3 cup Parmesan together in a bowl.

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Parmesan

Egg

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Whisk

Bowl

Add the parsley, and season the mixture, to taste, with the salt and pepper.

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Salt And Pepper

Parsley

Heat 2 tablespoons olive oil in an 8 to 10-inch nonstick frying pan over medium-high heat.

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Olive Oil

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Frying Pan

Pour in the egg mixture and cook, swirling the egg mixture to cover the bottom of the pan. Cook until the omelet sets and the bottom turns a light golden brown. Invert the frittata over a clean plate and then return to the pan, top-side down, golden brown-side up. Cook for another 1 to 2 minutes until the bottom side is also golden brown.

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Egg

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Frying Pan

Transfer the frittata to a cutting board and, using a sharp knife, cut into 1 1/2-inch strips.

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Cutting Board

Knife

Cut each strip in half, crosswise.

Preheat the oven to 350 degrees F.

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Oven

Place a frittata strip in the center of each eggplant piece. A few of the longer eggplant slices will need 2 shorter strips of frittata.

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Eggplant

Roll the stuffed eggplant up from 1 end to the other and place, seam side down, in a lightly greased baking pan. The rolls should be placed side by side, somewhat tightly, together. Spoon the tomato sauce over the eggplant rolls and drizzle lightly with olive oil.

Ingredients you will need

Tomato Sauce