Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Eggplant Involtini



Posts : 16546
Thanked : 805
Join date : 2013-01-12

Eggplant Involtini

Post by Lobo on Wed 03 Feb 2016, 9:34 pm

Eggplant Involtini

Read Reviews

Write a Review
Prep Time: 45 minutes
Cook Time: 40 minutes
Servings: 4
Eggplants are prepared in a variety of ways in southern Italy, especially in Sicily, where they turn up in pasta sauces, layered with tomatoes and cheese, and in this simple antipasto of involtini (stuffed rolls), which can also be served as a meatless main course in larger portions. Cooks salt eggplant for two reasons: it contains a lot of moisture and it can have bitter juices, and salt draws out both of them. 

  • Printer Friendly Version

  • 747


  • 1 large eggplant, about 1 1/2 lb. 
  • Sea salt and freshly ground pepper, to taste 
  • 1 cup whole-milk ricotta cheese 
  • 1/4 lb. fresh mozzarella cheese, shredded 
  • 4 Tbs. grated Parmigiano-Reggiano cheese 
  • 1 Tbs. chopped fresh flat-leaf parsley 
  • Olive oil for brushing 
  • 2 1/2 cups tomato sauce, purchased or homemade

Related Recipes

  • Fresh Tomato Sauce >
  • Tomato Sauce >

Wine Pairing

This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.


Trim the eggplant, then cut crosswise on the diagonal (so the slices are as wide as possible) 1/4 inch thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt, and let stand for 30 minutes to drain.

Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 Tbs. of the Parmigiano-Reggiano, the parsley and pepper.

Preheat an oven to 450°F.

Rinse the eggplant slices quickly under cold running water and pat dry with paper towels. Brush the slices on both sides with olive oil, then arrange them in a single layer on a rimmed baking sheet.

Bake the slices until lightly browned on the bottom, about 10 minutes. Turn the slices over and continue to bake until browned on the second side and tender, 5 to 10 minutes more. Remove the eggplant from the oven. Reduce the temperature to 350°F.

Spoon a thin layer of the tomato sauce into a 9-inch square baking dish. To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice. As each roll is formed, place it seam side down in the dish. Spoon the remaining sauce over the rolls, then sprinkle evenly with the remaining 2 Tbs. Parmigiano-Reggiano.

Bake the rolls until the sauce is bubbling hot and the rolls are heated through, about 25 minutes. Divide the rolls among individual plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

    Current date/time is Mon 24 Oct 2016, 7:25 am