Involtini di Melanzane Ripieni di Ricotta e Spinaci

Involtini di Melanzane Ripieni di Ricotta e Spinaci ingredients

• 2 Large eggplants
• 1 tsp, plus more to taste Fine sea salt
• 0.25 cup, plus 2 tbsp for pan Extra virgin olive oil
• 10 oz Fresh spinach
• 15 oz Ricotta cheese
• 0.5 cup, freshly grated, plu Parmigiano-Reggiano
• 1 lightly beaten Large egg
• 0.25 tsp Freshly grated nutmeg
• 3 cloves, 2 minced for fil Garlic
• 24 oz can Tomato passata (or crushed tomatoes)
• 0.25 cup, chopped, plus more Fresh basil
• to taste Freshly ground black pepper

How to make Involtini di Melanzane Ripieni di Ricotta e Spinaci

1. Prepare the eggplant: Slice the 2 large eggplants lengthwise into 1/4-inch thick planks. Lay them in a single layer on baking sheets, sprinkle generously with 1 teaspoon of fine sea salt, and let them sit for 30 minutes to draw out excess moisture and bitterness. After 30 minutes, pat them thoroughly dry with paper towels.
2. Preheat your oven to 375°F (190°C). Brush both sides of the dried eggplant slices with 1/4 cup of olive oil. Heat a large skillet over medium-high heat. Working in batches, pan-fry the eggplant slices for 2-3 minutes per side until golden brown and tender. Transfer the cooked eggplant to a plate lined with paper towels to drain excess oil.
3. Prepare the spinach: In the same skillet (or a separate pan), quickly sauté the 10 ounces of fresh spinach until wilted, about 2-3 minutes. Let it cool slightly, then squeeze out as much excess liquid as possible using your hands or a clean kitchen towel. Coarsely chop the squeezed spinach.
4. Make the ricotta filling: In a medium bowl, combine the 15 ounces of ricotta cheese, the chopped spinach, 1/2 cup of grated Parmigiano-Reggiano, 1 lightly beaten large egg, 1/4 teaspoon of freshly grated nutmeg, and 2 minced garlic cloves. Season with salt and freshly ground black pepper to taste. Mix well until all ingredients are thoroughly combined.
5. Prepare the tomato sauce: In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 thinly sliced garlic clove and sauté for 1 minute until fragrant. Pour in the 24 ounces of tomato passata, season with salt and pepper, and bring to a simmer. Stir in 1/4 cup of chopped fresh basil. Reduce heat to low and let it gently simmer while you assemble the involtini.
6. Assemble the involtini: Pour about 1/2 cup of the prepared tomato sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
7. Lay an eggplant slice flat. Place about 1-2 tablespoons of the ricotta-spinach filling at one end, then carefully roll the eggplant slice into a cylinder. Repeat this process with the remaining eggplant slices and filling.
8. Arrange the rolled eggplant involtini seam-side down in the prepared baking dish, nestled closely together. Pour the remaining tomato sauce evenly over the involtini.
9. Sprinkle generously with additional grated Parmigiano-Reggiano over the top. If desired, you can also add 4 ounces of shredded mozzarella for a cheesier crust.
10. Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is golden brown and melted. If the top starts to brown too quickly, you can loosely cover it with foil.
11. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh basil leaves. Serve warm as a main course or a substantial appetizer.

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