Involtini di Melanzane

🔥 Prep

• Slice the 1 pcs eggplant lengthwise into 0.5 cm thick strips (about 8‑10 slices).
• Sprinkle the eggplant slices with salt and let them rest for 15 minutes to draw out moisture, then pat dry with paper towels.
• Measure out 200 g ricotta and place in a bowl; mix with a pinch of salt and pepper (optional) until smooth.
• Shred 100 g mozzarella into small pieces and set aside.
• Measure out 200 ml tomato sauce and have it ready.

🔥 Cook

• 1. Heat a grill pan or skillet over medium-high heat and lightly brush with olive oil (optional).
• 2. Grill the eggplant slices for 2‑3 minutes per side until they are tender and have grill marks; transfer to a plate.
• 3. Preheat the oven to 180°C (350°F).
• 4. Place a spoonful (about 1 tablespoon) of the ricotta mixture onto the wide end of each eggplant slice, then roll it up tightly to form an involtini.
• 5. Spread a thin layer of the tomato sauce on the bottom of a baking dish.
• 6. Arrange the eggplant rolls seam‑side down in the dish, then pour the remaining tomato sauce over the top, ensuring they are mostly covered.
• 7. Sprinkle the shredded mozzarella evenly over the sauce.
• 8. Bake in the preheated oven for 20 minutes or until the mozzarella is melted and lightly golden.
• 9. Remove from oven and let rest for 5 minutes before serving.

🔥 Serve

• Garnish the involtini with fresh basil leaves or a drizzle of extra‑virgin olive oil if desired.
• Serve warm, accompanied by a simple mixed green salad or crusty Italian bread.