Eggplant involtini

The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish. Eggplant involtini recipes are often just eggplant Parmesan in a more complicated form: fried eggplant, milky cheese filling, and lots of sauce, with a blanket of mozzarella. We wanted a lighter, more summery dish that focused on the eggplant. Baking the eggplant instead of frying it allows us to skip the…

Eggplant involtini stuffed with herby ricotta filling baked in rich tomato sauce is a delicious vegetarian dish, perfect for dinner.

This eggplant involtini with beef is a rich, hearty twist on the vegetarian version, prepared with beef, herb ricotta and pine nuts!

Cheesy Eggplant Roll-Ups, known in Italy as Involtini di Melanzane, is a delightful dish that combines thin slices of eggplant with creamy mozzarella cheese, wrapped up and baked in a rich tomato sauce.Perfect as an appetizer, side dish, or even a main course, these roll-ups are sure to become a favorite at your table.

Adapted from Tartine Bread Notes: Below is a half recipe of the book's. The book offers a recipe for tomato sauce, which I'm sure is delicious, but I have been hooked on Marcella Hazan's recipe Recently I made these by roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I also simplified the filling by omitting the thyme and lemon juice—I just used lemon zest and salt.

This Eggplant Rollatini features tender eggplant slices rolled around a luscious ricotta filling. They're then baked in a simple marinara sauce until melty and bubbly.

Eggplant involtini, made with roasted eggplant, rolled into ricotta-stuffed parcels, baked with tomato sauce is a favorite late summer dinner.

This eggplant involtini recipe is made by rolling slices of oven-baked eggplant with basil-ricotta mixture and baking it in a homemade tomato sauce. Serve it as a vegetarian main course or as a side dish to accompany any meat dishes. Either way, it is easy-to-make and delicious.

Adapted from Tartine Bread Notes: Below is a half recipe of the book's. The book offers a recipe for tomato sauce, which I'm sure is delicious, but I have been hooked on Marcella Hazan's recipe Recently I made these by roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I also simplified the filling by omitting the thyme and lemon juice—I just used lemon zest and salt.

Eggplant rollatini is made with thinly sliced, fried eggplant slices wrapped around a creamy ricotta mixture, and topped with marinara.