ROLLED STUFFED EGGPLANT
4 servings
Also known as involtini, this dish is a good, quicker alternative to Eggplant Parmigiana since it has similar appeal and does not involve frying. To make things even quicker, substitute your favorite store-bought tomato sauce for the homemade sauce. No shame here.
Preheat the oven to 400°F. Lightly oil 2 rimmed baking sheets.
Cut lengthwise into ½-inch-thick slabs:
- 2 large eggplants (about 2½ pounds total), stem ends trimmed
Divide the eggplant slices between the baking sheets and brush with:
- 2 tablespoons olive oil
Sprinkle with:
- ½ teaspoon salt
Bake until just tender, about 20 minutes. Meanwhile, prepare:
- Cheese Filling
- 3 cups tomato sauce, store-bought or homemade
When the eggplant is done, remove from the oven and let cool. Leave the oven on. Lightly oil a 13 × 9-inch baking dish. Spread a thin layer of tomato sauce over the bottom of the dish. Roll up about 2 tablespoons of the cheese filling in each eggplant slice and place seam side down in the baking dish. Top with remaining tomato sauce and sprinkle with:
- 1 cup shredded mozzarella (4 ounces)
Bake until the cheese is melted and the filling is heated through, about 25 minutes. Let stand for 5 minutes before serving. Sprinkle with:
- Chopped parsley