Ingredients:

  • 2 medium or 1 very large Eggplant (Aubergine)
  • 2 Tbsp Coarse Sea Salt
  • 4 Tbsp Extra Virgin Olive Oil (EVOO), for brushing
  • 1 Tbsp EVOO, for sauce
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 28 oz can Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1/4 cup Fresh Basil Leaves, chopped (for sauce/garnish)
  • 1/2 tsp Sugar (optional)
  • Salt and Black Pepper, to taste
  • 15 oz Whole Milk Ricotta Cheese, well-drained
  • 1/2 cup grated Parmesan Cheese
  • 1 large Egg, beaten
  • 1/4 cup Fresh Basil, finely chopped (for filling)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 cup Shredded Mozzarella Cheese, low-moisture

Instructions:

  1. Trim the ends of the eggplants. Slice the eggplants lengthwise into 1/4-inch (6 mm) thick strips. Lay the slices on a rack, sprinkle generously with coarse salt, and let them sweat for 30 minutes. Gently rinse the salt off the slices, then pat them aggressively dry with fresh paper towels.
  2. Preheat oven to 400°F (200°C). Lightly brush both sides of the dry eggplant slices with 4 Tbsp EVOO. Arrange the slices on baking sheets (do not overlap). Bake for 12–15 minutes, flipping once halfway, until softened and pliable. Remove and let cool slightly.
  3. Heat 1 Tbsp EVOO in a saucepan. Sauté diced onion until translucent (5-7 minutes). Add minced garlic and cook for 1 minute. Add crushed tomatoes, oregano, sugar (if using), salt, and pepper. Bring to a low simmer and cook gently for 15 minutes. Remove from heat and reserve approximately 1 cup (240 ml) of sauce for the topping.
  4. Prepare the filling: In a mixing bowl, combine the well-drained ricotta cheese, Parmesan, chopped basil and parsley, the beaten egg, salt, and pepper. Mix thoroughly until uniformly combined.
  5. Assembly: Reduce the oven temperature to 375°F (190°C). Ladle about 1 cup of the prepared marinara sauce into the bottom of a 9x13 inch baking dish. Lay an eggplant slice flat, place a spoonful (about 2 Tbsp) of ricotta filling near one end, and roll the eggplant tightly. Place the rolled involtini seam-side down in the prepared dish, packing them snugly.
  6. Bake: Pour the remaining marinara sauce evenly over the rolls. Sprinkle the shredded mozzarella generously over the top. Bake for 20–25 minutes, or until the sauce is bubbling vigorously and the cheese is melted and golden brown.
  7. Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves.