eggplant involtini.

i made this eggplant involtini when the hub’s boss came over for dinner, and i thought it was the best thing i’d had in a long time.  this is from the cookbook, “under the tuscan sun”, by frances mayes.  i only tweaked the recipe slightly…

EGGPLANT INVOLTINI

here’s the concept, which could be the inspiration for a lot of different variations:

THINLY SLICED EGGPLANT, BRUSHED WITH OLIVE OIL AND SPRINKLED WITH SALT, PEPPER AND OREGANO

PUT A THIN SLICE OF MOZZARELLA ON TOP, A THIN SLICE OF HAM OR PROSCIUTTO, AND A COUPLE BASIL LEAVES, AND ROLL UP.

TIE WITH A CHIVE.  SO ADORABLE.  OR LAY IT SEAM DOWN.  IT’LL STAY, BUT IT WON’T BE AS CUTE AS THE CHIVE.

AND THEN, THIS SAUCE IS MAGNIFICENT.  I’M IN LOVE WITH THIS SAUCE…

SAUTE A YELLOW ONION IN OLIVE OIL.  ADD SOME GARLIC AND SAUTE FOR ANOTHER MINUTE.  ADD A LARGE CAN OF SAN MARZANO TOMATOES (WHIRLED QUICKLY IN THE FOOD PROCESSOR).

HERE’S THE INGREDIENT I ADDED:  BALSAMIC VINEGAR.  SO HEAVENLY IN THIS SAUCE.

LET IT ALL HEAT UP AND COME TOGETHER, THEN POUR IT ALL IN A BAKING DISH AND PLACE THE LITTLE PACKAGES OF EGGPLANT ON TOP.  SPOON A LITTLE SAUCE OVER EACH ONE.

SPRINKLE SOME PARM OVER THE WHOLE THING.

BAKE AT 400 DEGREE FOR 15 MINUTES.

here’s my take on making it healthy!

use that healthy eggplant and roll it up with thinly sliced turkey, mozzarella, basil and spinach!

or if you want to cut out the cheese ~ make an olive tapenade or a canellini bean spread, instead of the cheese.  you need a little binding agent, but that should do the trick!

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