Involtini di Melanzana
1 large eggplant of the oblong variety
Begin by peeling the eggplant and cutting it into 1/4 inch thick strips. Salt them, and let them sit while you prepare the tomato sauce; once it is cooking cube the mozzarella and mix it with the Parmigiano.
1/2 pound fresh mozzarella, cubed
1 to 2 tablespoons grated parmigiano,
fresh basil leaves
1-1/4 cups tomato sauce
salt oil for frying
In the meantime, heat the oil, and preheat the oven to 350 F.
When the tomato sauce is done remove it from the fire; rinse the salt off the eggplant, pat the strips dry, and fry them for a few minutes, until done. Remove them to an absorbent sheet of paper. Spoon some of the tomato sauce into an ovenproof dish. Then, make the involtini by laying two strips crosswise; lay a cube of mozzarella in the middle of the X, cover it with a basil leaf, fold the strips over the top of the mozzarella, and put the involtino in the baking dish with the joined side down so it will stay closed. Continue making involtini until all is used up, spoon the remaining tomato sauce over them, and bake for 15 minutes.
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