Involtini di Melanzane (Eggplant Rolls)

We love Eggplant in this house, whether it is roasted, grilled or fried. I had just made marinated melanzane, a flavorful salad/side dish, to take to a potluck luncheon. I intended on making lasagna for another meal but decided that was too labor intensive for the time (and energy) I had left. Since I had an extra eggplant, I decided to make these eggplant rollups.

Grilling, (rather than frying) the eggplant slices all at once streamlined the process of this delicious dish. And the luscious filling of ricotta, mozzarella, and Pecorino Romano is quick and easy to make. As for the sauce, you could make my simple tomato sauce or use your favorite sauce from a jar.

Ingredients:

• 1 Eggplant
• 1 cup ricotta (whole milk)
• 1 egg
• pinch of salt
• 3/4 cup mozzarella, chopped
• 1/3 cup Pecorino Romano, grated
• 1 1/2 cups Marinara sauce, divided
• 1/4 cup course breadcrumbs
• 1/4 cup Italian parsley, chopped
• 1/4 cup Parmigiano Reggiano cheese
• 1 teaspoon Extra-Virgin Olive Oil
• 2 Tablespoons pine nuts, optional

1. Trim off the ends of the eggplant and cut lengthwise into 1/4-inch-thick slices. Brush both sides with olive oil, season with salt and pepper. Grill until tender.
2. Using a small bowl, mix together the ricotta, egg and pinch of salt. Stir in the mozzarella and Pecorino cheese.
3. Spoon 1/2 cup of the sauce evenly over the bottom of an ovenproof baking dish. Preheat oven to 350 degrees.
4. Take a slice of eggplant and spoon a heaping tablespoon of filling onto the wider end and roll up, encasing the filling. Place seam side down in the baking dish. Repeat with remaining eggplant slices and filling and place side by side.
5. Spoon the rest of the sauce over the involtini, cover the casserole dish with foil, and bake for 25-30 minutes.
6. To make the breadcrumb topping, combine the breadcrumbs, Italian parsley and Parmesan cheese with a fork. Add the olive oil, mixing well to coat the ingredients.
7. Remove the foil, then sprinkle (I use my fingers for a more even distribution) the breadcrumb mixture over the eggplant slices.
8. Bake for another 10-13 minutes uncovered until the topping mixture has lightly browned. Scatter a few pinenuts (if using) over involtini.

*Note – Depending on the size of the eggplant, you may have some                    filling left. 

I turn the extra filling into a delicious baked ricotta. Lightly oil ramekins or oven-proof custard cups, spoon the filling into cups. Bake in 350* oven 20 minutes. Remove from oven, top with cherry tomatoes (cut in half). Return to oven and bake an additional 10 minutes. These could bake at the same time as the involtini, just remember to take them out to add the tomatoes.