Eggplant involtini

Involtinis are "roll-ups" that are generally made with thin slices of meat. I found this recipe in Molto Italiano from Mario Batali. It was one of the first recipes I bookmarked in that book to try. I knew that we would like it and that it would make a great vegetarian dinner. I'm always looking for new vegetarian dishes. They turned out really good and plus they are very cute! The stuffing can be changed up to include different herbs, spices, and cheeses - whatever you like and/or have on hand. I think they would also be good using zucchini as the roll. I served these with some garlic bread and a baby arugula salad lightly dressed with red wine vinegar. Next time, I may make some creamy polenta or some pasta to go with them and to eat with the rest of the sauce. I changed the recipe slightly and reduced the amounts to make the meal for only two people. The below recipe is what I made and it will serve two to three people. 

Eggplant involtini
1 large eggplant (or two small-medium)
2-1/2 cups tomato sauce
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 egg
1/8 teaspoon fresh grated nutmeg
2 scallions, thinly sliced
1 tablespoon fresh minced parsley, plus more for garnish
salt and fresh cracked black pepper, to taste
olive oil for cooking

Cover the bottom of a large skillet with about 1/2-inch olive oil. Warm over medium heat until hot. Cut the eggplant lengthwise into 1/4-inch slices (mine made 8 slices). When the oil is hot, add the eggplant 2-3 slices at a time. Cook on both sides until soft and lightly golden. Place on a plate with paper towels to remove excess oil.

Preheat the oven to 375 degrees. Add the tomato sauce to the bottom of a shallow baking dish.

In a medium bowl, mix the ricotta, Parmesan, egg, nutmeg, scallions, parsley, salt, and pepper. Lay a slice of eggplant on a work surface and add a spoon full of the ricotta mixture at one end. Roll up (gently) and place in the baking dish, seam side down. Repeat until all slices are used. Top with some extra Parmesan cheese and some black pepper. Bake for about 15 minutes, until the sauce begins to bubble and the cheese begins to ooze out the sides.

Top with more parsley and serve hot.  

What was I cooking one year ago?: apple-cranberry coffee cake