I highly recommend staying at the Hotel Savoy located in the heart of the historic center of Florence in the Piazza della Repubblica. Within this luxury hotel, there is a charming indoor-outdoor restaurant with impeccable service and cuisine, Irene’s Firenze. It is here that I first discovered baked eggplant slices with a delicate, savory ricotta stuffing. This is my adaptation of those splendid Florentine Involtini. A glass of Podere Albiano Tribolo wine is very, very enjoyable with this dish!
See ingredients, directions and pairings.
3 Medium-Sized Eggplants, sliced lengthwise into 1/4" thick slices
1 cup Fresh Ricotta
1/8 Parmesan Cheese, grated
1 Egg, beaten with a pinch of sea salt, fresh cracked black pepper, and 1/4 teaspoon nutmeg, freshly grated
2 Scallions, thinly sliced
2 cups Homemade Tomato Sauce, see recipe
Pinch of Red Chili Pepper Flakes
Handful of Italian Parsley, chopped
Sea Salt and Pepper, to taste