Eggplant Involtini

Name: Eggplant Involtini
Total time: 105 min
Ingredients: 2 large eggplants (1 1/2 pounds each), peeled; 6 tablespoons vegetable oil; Kosher salt; pepper; 2 garlic cloves, minced; 1/4 teaspoon dried oregano; Pinch red pepper flakes; 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse; 1 slice hearty white sandwich bread, torn into 1-inch pieces; 8 ounces (1 cup) whole-milk ricotta cheese; 1 1/2 ounces grated Pecorino Romano cheese (3/4 cup); 1/4 cup plus 1 tablespoon chopped fresh basil; 1 tablespoon lemon juice

www.americastestkitchen.com

The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

Keywords

Main Courses
Vegetables
Vegetarian
Casseroles
ATK Staff Pick

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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Ingredients

2 large eggplants (1 1/2 pounds each), peeled
6 tablespoons vegetable oil
Kosher salt
pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
1 slice hearty white sandwich bread, torn into 1-inch pieces
8 ounces (1 cup) whole-milk ricotta cheese
1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
1/4 cup plus 1 tablespoon chopped fresh basil
1 tablespoon lemon juice