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Food and Wine

Paula’s Involtini: Eggplant Rolls

In addition to being an artisanal cheesemaker, I have a small travel business called Viaggi Italiani, which means “Delicious Trips” in Italian. We stay in a beautiful villa for a week and spend our time exploring Tuscany and its special places and people. We often cook dinner together, and this is one of the all-time favorite dishes.

It is perfect for a main course and also good as a side dish.

Eggplant Roll 8

Paula’s Involtini (Eggplant Rolls)

¼ cup extra-virgin olive oil and more if needed

2 large eggplant, cut lengthwise into 16 slices

1 teaspoon salt

½ teaspoon pepper

1 pint fresh cherry tomatoes

1/2 yellow onion, chopped

1 clove garlic, minced

½ teaspoon chopped capers

16 slices prosciutto

1 lb  fresh mozzarella

8 leaves fresh basil

8 stems fresh Italian parsley

Serves 8

 

Preheat the oven to 350 F degrees

Eggplant Roll 4Brush one side of each piece of eggplant with olive oil as it is placed oiled-side down on a grill pan or charcoal grill.  Alternatively place under a hot broiler with oiled side toward the heat. When browned brush uncooked side with olive oil and turn to cook on the other side.

 

 

 

Eggplant Roll 6While the eggplant is grilling, make a simple tomato sauce by placing a medium sauce pan over medium heat. Add the olive oil and sauté the onion for 2 to 3 and then add the garlic and sauté for another minute or so. Finally stir in the tomatoes and cook the mixture briefly, for about about 5 minutes. Remove the sauce from the heat and add the capers.

 

 

Eggplant Roll 5Lightly brush a baking 9×13” dish with olive oil. Place the grilled eggplant slices on a large cutting board. On each eggplant piece, place a slice of prosciutto and a slice of mozzarella. Distribute all the prosciutto and mozzarella on the eggplant slices. Roll the eggplant from the small end forward, and place in the baking dish. Arrange the involtini  with the seam side down in  baking dish.  Spread the tomato sauce over the involtini. Place in the oven and bake for 20 to 30 minutes.

Cut the basil and parsley thinly in a chiffonade.

Remove from the eggplant from the oven and distribute the basil and parsley on top.

Recipe by Paula Lambert

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