Baked Eggplant Involtini with Ricotta | Summer Classic

Preheat the oven to 200 °C top/bottom heat. Wash the eggplants, cut off the ends, and slice them lengthwise into about 5 mm thin slices. Place the slices on a baking sheet lined with baking paper, salt lightly, and brush with 1 tbsp of olive oil. Bake in the oven for approx. 10 minutes until soft, so they can be easily rolled.

In the meantime, prepare the tomato sauce: Finely chop the garlic. Heat 1 tbsp of olive oil in a pan and briefly sauté the garlic. Add the chopped canned tomatoes, season with salt and pepper, and simmer gently for about 5–8 minutes. Then pour into a baking dish.

For the filling, mix the ricotta with the grated Parmesan, finely chopped basil, salt, and pepper in a bowl.