Monday, July 16, 2012

Recipe Review: Eggplant Involtini

This recipe is from Cooking Light APRIL 2012- it highlighted several of this weeks CSA items so I was excited to give it a try!
CSA ingredients: eggplant, garlic and some Parmigiano cheese from our cheese subscription (we get family friendly cheeses every other week)
  • Yield: Serves 4 (serving size: 3 eggplant rolls)
  • Ready In Time:1 Hour, 30 Minutes
  • Prep Time: 30 minutes


  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted and torn into pieces
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided


1. 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. Place mixture in a food processor; process until smooth. Set aside.
2. Preheat broiler to high.
3. 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.
4. Preheat oven to 375°.
5. Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.

6. Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.

My version:  This recipe is fairly time consuming.  I used bottled marinara (my favorite is 3 cheese from Trader Joe's) since I did not have too much time today.   So I started at Step 2.  Cut eggplant very thin.  Since the kids are not eggplant fans I added extra tomato sauce and cooked some pasta.  I used the sauce from the eggplant over the pasta for the kids.  Lexi however ate 2 servings of eggplant so I have won one over!  Also if you do not have the french bread on hand bread crumbs can be used in place. 

To seed a tomato simply cut it half and scoop out the center part that is full of seeds the same way you would seed a canaloupe. 

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