This involtini mixes hearty eggplant with traditional Italian fillings for a meatless meal that is hearty and satisfying.
1 large eggplant, cut into 1/4 inch thick slices
16 ounces ricotta cheese
1 egg
1/2 cup mozzarella cheese, grated
16 ounces tomato sauce
salt and pepper to taste
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Preheat oven to 425 degrees. Place the eggplant slices in a colander and salt them lightly. Let sit for 20 minutes then pat dry with paper towels. In a bowl, combine ricotta, egg and mozzarella cheese. Lay your eggplant slices on a flat surface. Take approximately 1 tablespoon of ricotta mixture and spread it onto the slices. Roll lengthwise until sealed. Repeat with remaining eggplant. Pour half of tomato sauce into a glass baking dish. Lay eggplant on top then pour remaining tomato sauce on top of eggplant. Sprinkle each eggplant with a bit of mozzarella cheese. Bake for 20-25 minutes. Serves 4.
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