EFK Kitchen Ready
EFK Eggplant Involtini
Tender roasted eggplant slices rolled around a ricotta-herb filling and baked in marinara under mozzarella and Parmesan. Roasting instead of deep-frying keeps the method straightforward without sacrificing the baked, saucy finish.
From the EFK recipe collection
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Yield
- 4 main-dish or 6 side servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the BlueStar oven to 400°F. Slice the eggplants lengthwise into 1/4-inch planks. Arrange on sheet pans, brush lightly with olive oil, and season with about 1 teaspoon salt.
- Roast 15 to 20 minutes, turning once, until the slices are flexible and lightly browned. Cool enough to handle.
- Mix ricotta, egg, 1/2 cup mozzarella, 1/4 cup Parmesan, basil, parsley, garlic, remaining salt, and pepper.
- Spread about 1 cup marinara in the bottom of a 9-by-13-inch baking dish. Place a generous spoonful of filling near one end of each usable eggplant slice, roll up, and place seam-side down in the dish. Aim for about 12 rolls.
- Spoon the remaining marinara over the rolls and top with the remaining mozzarella and Parmesan.
- Bake 25 to 30 minutes until bubbling and browned at the edges. Rest 10 minutes before serving.
Equipment
BlueStar oven
Sheet pans
9-by-13-inch baking dish
Wüsthof IKON Chef knife
Asahi Hi-Soft cutting board
Mixing bowl
Food safety & storage
Keep the ricotta filling refrigerated until assembly. Because the filling contains raw egg, bake the assembled involtini fully and refrigerate leftovers within 2 hours.
View this recipe on the original EFK website ↗