Eggplant Involtini

Name: Eggplant Involtini
Prep time: 1 h 33 min
Cook time: 1 h 33 min
Total time: 1 h 33 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 large egg; 12 mediums 12 (1/4-inch-thick) lengthwise slices eggplant (about; 28 grams whole-wheat French bread, toasted and torn into pieces; 177 milliliters chopped fresh basil leaves, divided; 4 garlic cloves, crushed and divided; 1 teaspoons kosher salt, divided; 1 teaspoon grated lemon rind; 1 Tbsp extra-virgin olive oil; 118 milliliters ounces Parmigiano-Reggiano cheese, grated (about and divided; 227 grams part-skim ricotta cheese; 2 Tbsps pine nuts, lightly toasted; 907 grams tomatoes, seeded and coarsely chopped (about 3 large)

You can never have too many main course recipes, so give Eggplant Involtini a try. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 16g of fat, and a total of 275 calories. Head to the store and pick up lemon rind, tomatoes, pine nuts, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 33 minutes.

Instructions

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.

Ingredients you will need

Whole Garlic Cloves

Tomato

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Place mixture in a food processor; process until smooth. Set aside.

Equipment you will use

Food Processor

Preheat broiler to high.

Equipment you will use

Broiler

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.

Ingredients you will need

Salt And Pepper