April 13, 2015

Meatless Monday: Eggplant Involtini

Meatless Monday Eggplant Involtini | Hard Parade blog
I'm continuously working on my relationship with eggplant. Something about the texture really throws me off but the more I eat it, the more I like it...I think? Maybe. At least, I enjoyed it very much in this recipe - how can I not if it's covered in tasty tomato sauce and nutty, peppery cheese?

I made this during Passover, so instead of using bread for the filling, I substituted with matzoh and I couldn't tell the difference at all! 

Eggplant Involtini
Recipe modified slightly from Cooking Light
Serves: 4 | Serving Size: 3 rolls | PointsPlus: 8
  • 1 tbsp olive oil
  • 3 large tomatoes, coarsely chopped
  • Kosher salt and freshly cracked black pepper
  • 4 garlic cloves, crushed and divided
  • 12 lengthwise slices of eggplant (about 2 medium)
  • Cooking spray
  • 1-oz. matzoh
  • 8-oz. part-skim ricotta cheese
  • 1 tsp grated lemon rind
  • 1 large egg
  • 3/4 cup basil, chopped
  • 2-oz. Parmigiano-Reggiano cheese, grated
  • Combine olive oil and tomatoes in a medium saucepan. Season with 1/4 tsp salt and stir in 2 garlic cloves. Bring to a boil, reduce heat and simmer for 15 minutes. Cool for 10 minutes then place in a food processor and process until smooth. Set aside until later
  • Preheat broiler to high
  • Sprinkle eggplant slices evenly with salt and pepper and arrange in a single layer on a baking sheet. Lightly coat with cooking spray and then broil for about 4 minutes or until lightly browned. Cool 10 minutes
  • Preheat oven to 375f. Place remaining 2 garlic cloves in a mini food processor and process until thoroughly chopped. Add matzoh, ricotta, lemon rind, and egg. Process until smooth then stir in 1/2 cup basil and 1/4 cup Parm
  • Spread 1 1/2 cups tomato sauce over the bottom of a baking dish coated with cooking spray. Set aside. Spread 2 tablespoons of the ricotta mixture onto each eggplant slice and roll up. Place rolls over the tomato sauce in the ceramic dish. Spoon remaining tomato sauce over the rolls. Sprinkle with the rest of the Parmigiano-Reggiano
  • Bake at 375f for 25 minutes or until bubbly. Sprinkle with remaining basil and serve!
Eggplant Involtini perfect for Meatless Monday
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