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EGGPLANT INVOLTINI WITH RICOTTA SCALLION




Source of Recipe


wkrg
EGGPLANT INVOLTINI WITH RICOTTA SCALLIONS

2 1/4 Cup Extra Virgin Olive Oil
3 Medium Egg Plants, sliced length wise into 1/3 inch Thick Slices
1 Cup Fresh Ricotta
1 Large Egg
2 Scallions, thinly sliced
� teaspoon Nutmeg
Salt & Pepper to taste
2 Cups Basic Tomato Sauce
� Cup whole flat-leaf Parsley

1) In a 10 to 12 inch saut� pan heat 2 cups of olive oil over medium high heat. Add eggplant slices 3 to 4 at a time and fry turning once, until soft and golden brown, about 2 minutes. Transfer to paper towels to drain.

2) Preheat oven to 375 degrees.

3) In a medium bowl, combine the Ricotta, egg, scallions, and Nutmeg, and mix well. Lay out eggplant slices on work surface and place 1 tablespoon of the Ricotta filling at the base of each eggplant slice. Roll the eggplant up around the filling to form a neat roll and set seam side down on the work surface.

4) Lightly oil a baking dish just enough to hold the eggplant roll-ups. Pour the sauce
Into the dish and place the rolls, seam side down into the sauce.

5) Bake until cheese starts to melt out of the rolls about 15 minutes drizzle with the remaining � cup olive oil, sprinkle with parsley and serve.