Involtini di Melanzane alla Casalinga
Eggplant Rolls Casalinga
YIELD: 6-8 Servings.
These delicious stuffed eggplant rolls can be used as a main course.
My mother served them as a side dish, and the Charleston Ristorante in Mondello, Sicily featured them as part of antipasto buffet.
2 medium eggplants
flour for dredging
vegetable oil for deep frying (about 4 to 6 cups)
1 pound of ricotta
1 tablespoon of flat-leaf Italian parsley
¼ cup of grated Parmesan cheese
½ pound of mozzarella, cut into ¼- inch-thick fingers
2 cups of Marinara sauce
salt and freshly ground pepper to taste
fresh basil leaves, if desired
1. Remove both ends and slice the eggplants lengthwise, about ¼ inch thick. Salt and let them stand for ½ hour in a colander with a heavy plate or pan as a weight on top.
2. Rinse the eggplant slices and pat them dry with paper towels.
Dredge lightly in flour. In a deep skillet with at least 2 inches of oil, deep-fry the slices until light golden. Drain on paper towels.
3. Preheat the oven to 350 degrees.
4. Mix the ricotta, 1 tablespoon of parsley, the Parmesan, and the salt and pepper. Place a scoop (approximately 1 heaping tablespoon) of this mixture in the middle of each
eggplant slice. Top with a finger of mozzarella, and then roll the eggplant from the narrow end up.
5. Place the eggplant rolls in an oiled shallow baking dish, seam side down, and top with Marinara sauce.
6. Bake for 20 to 25 minutes. Garnish with chopped parsley or fresh basil leaves if desired. Serve hot.
Recipe from Festa del Giardino by Sally Maraventano