Involtini di Melanzane

Servings:

Serves 6-10 (20 Eggplant Rolls)

Quantity

Ingredients

1/2 cup

Extra-virgin olive oil, divided

2 tablespoons

Garlic cloves, crushed

1 tablespoon

Fresh basil, chopped, divided

1 tablespoon

Italian parsley, divided

To taste

Red chili pepper flakes

2, 28 ounce cans

Carmelina ‘e…San Marzano^® Italian Chopped Tomatoes in Puree

To taste

Kosher salt

To taste

Black pepper

2 each (about 10 slices each)

Italian eggplants, sliced lengthwise, 1/4-inch thick

1 pound

Fresh Buffalo mozzarella, sliced into small wedges

To taste

Dried oregano

To taste

Balsamic vinegar

20 each

Sun-dried tomatoes, julienned

1/4 cup

Parmesan cheese, grated

Preheat oven to 400°F. In a large saucepan, heat ¼ cup of olive oil over medium heat. Add garlic, ½ tablespoon basil, ½ tablespoon parsley and chili pepper. Sauté mixture for a minute to release flavor. Add Carmelina ‘e…San Marzano^® Italian Chopped Tomatoes in Puree, and season to taste with salt and pepper. Stir sauce to combine. Bring sauce to a boil; reduce heat to a simmer and continue to cook for 15 minutes. Remove sauce from heat and set aside. Brush eggplant slices with remaining olive oil. Season to taste with salt and pepper, and grill over medium heat until soft and nice grill marks appear; about 2 minutes on each side. Set eggplant aside. In a small bowl, season mozzarella wedges with oregano, salt and pepper, the remaining basil and parsley, and balsamic vinegar. Place a wedge of mozzarella and a sun-dried tomato into the center of a slice of eggplant; roll it closed and secure. Place rolls seam-side down on a baking sheet and bake at 400°F for about 20 minutes; until cheese is melted. To serve, plate Eggplant Involtini on individual appetizer plates or on a large serving platter. Pour tomato sauce over the eggplant rolls and sprinkle with parmesan cheese. Serve immediately. Mangia and enjoy!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc™