These ricotta-stuffed eggplant rolls are worth the wait, never mind that you have to salt, drain, blot dry and deep fry, as the recipe for this Eggplant Involtini requires.
Not only do the lemon and thyme add a zing to the rich cheese, but the cream in the fresh tomato sauce rounds out all the flavors perfectly. A great meal to eat—and prepare—with family and friends.
INGREDIENTS
For the Involtini
• 1 eggplant
• kosher salt
• olive oil for frying
• tomato sauce
• heavy cream
• freshly grated Asiago cheese or Parmigiano Reggiano
For the Stuffing
• bread crumbs, about 1/2 cup, made from about 3 slices day-old bread
• 1 cup whole milk ricotta
• grated zest of 1 lemon
• juice of 1/2 lemon
• 1 tsp. fresh thyme leaves, minced
• 1/4 tsp. kosher salt
For the Homemade Bread Crumbs
• 3 slices day-old bread, each 1-inch thick, torn into 1 1/2-inch chunks
• 2 T. olive oil
• kosher salt
• 1/2 tsp. herbes de provence (optional)
Visit Alexandra Cooks for more preparation instructions.
