How to Make the Perfect Eggplant Involtini
First things first, after your eggplant slices are prepped and dried from their overnight soak, you’ll want to give them a light dusting with some flour or potato starch. This not only aids in frying but also gives a delightful crispy touch, as mentioned by the chef.
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Now, for the assembly:
– Lightly fry the eggplant slices until they’re golden and then place them on a paper towel to drain any excess oil.
– On each slice, add a bit of white ham, crumbled mozzarella, and roll them up into neat little bundles.
– Place these bundles in a baking dish and smother them with your choice of tomato sauce. If you’re in the mood, Chef Cyril’s sauce recipe is a winner, but store-bought works just as well.
– Generously sprinkle the top with your choice of grated cheese – Parmesan, pecorino, or for the bold ones, gorgonzola.
– Bake this beauty in an oven preheated to 375°F (190°C) for about 10 minutes. Remember, everything is already cooked; we just want to meld the flavors and get that mozzarella all gooey!
Once out of the oven, garnish with some fresh basil leaves and you’re ready to serve. Bon Appétit!
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