James Moffatt
Hearty, comforting and utterly delicious, this eggplant parmigiana involtini recipe is bound to become a household favourite. Fragrant with tomato and basil, plus nice and cheesy thanks to buffalo mozzarella and parmesan, this eggplant involtini recipe will elevate weeknight dinners without adding any fuss. GT tip: You can use Japanese eggplant to make smaller, more delicate involtini.
Ingredients
Method
Preheat oven to 180°C fan-forced. For tomato sugo, heat olive oil in a saucepan over medium heat. Add garlic and basil, then cook, stirring, until fragrant (1-2 minutes). Add polpa and 100ml water, season, then simmer, stirring occasionally, until sauce is slightly thickened (10 minutes). Remove from heat (discard basil); pour into a 25cm x 20cm rectangular baking dish.
Using a mandolin or sharp knife, carefully cut eggplant lengthways into 2mm-thick slices (20 slices).
Heat 5mm oil in a large frying pan over medium-high heat until shimmering. Shallow-fry eggplant, in batches, turning until tender and light golden on edges (2-3 minutes). Drain on paper towel.
Preheat oven to 190°C fan-forced. Lay eggplant slices out on a clean work surface. Place a basil leaf and piece of buffalo mozzarella at one end of each slice, then roll into eggplant involtini. Arrange in baking dish on top of tomato sugo, seam-side down, drizzle with olive oil and bake until eggplant is tender (20-25 minutes). Adjust oven to fan grill, then grill until golden and bubbling (8-10 minutes). Scatter with parmesan and basil. Serve eggplant parmigiana involtini with crusty bread on the side.
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