Melanzana Involtini-Eggplant Involtini

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!

Receipt Date: August 31, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

Preheat oven to 375 degrees. Prepare a baking dish large enough to accommodate the eggplant roll-ups in a single layer. In a large pan, heat the EVOO over medium-heat high. Add the slices of eggplant taking care to not overcrowd them, I do this in batches. Fry until golden brown. Transfer to a plate lined with paper towels to drain the excess oil. In a large bowl combine the Ricotta, beaten egg, scallion, red chili pepper flakes, and sea salt and pepper to taste, mix well. Spoon about a teaspoon of the filling at the base of each slice of eggplant. Roll up the eggplant and set each one, seam side down, in the prepared baking dish. Repeat for each slice of eggplant. Pour the tomato sauce over the Involtini. Bake for 15 minutes. Sprinkle with grated Parmesan and parsley. Serve immediately.