Typically made using meat, this eggplant involtini is made by wrapping matchsticked summer squashes and sausage. Preheat the oven to 350°F.
MISE EN PLACE
You will need:
1 Large eggplant, sliced to 1/4"-1/3" slices
1 Yellow squash, allumetted
1 Zucchini, allumetted
Extra virgin olive oil
Salt and pepper
7oz. Sausage, matchsticked
Shredded mozzarella
Baking sheet
Oven safe baking dish (for the involtinis)
You will need:
1 Large eggplant, sliced to 1/4"-1/3" slices
1 Yellow squash, allumetted
1 Zucchini, allumetted
Extra virgin olive oil
Salt and pepper
7oz. Sausage, matchsticked
Shredded mozzarella
Baking sheet
Oven safe baking dish (for the involtinis)
RECIPE
1. Place the sliced eggplant on a baking sheet. Drizzle lightly with extra virgin olive oil, add a pinch of salt and pepper to each slice, and bake in the oven at 350°F for about 5 minutes or until soft (make sure the eggplant is not mushy!).
2. After the eggplant has been taken out of the oven and cooled, top with some summer squash, sausage, and shredded mozzarella, and roll it all up (this would be the involtini bit). Place your eggplant involtini, with the ends folded in and on the bottom, in the baking dish, and bake in the oven at 350°F for 35-45 minutes, or until the eggplant is soft and has cooked through.
3. Take the involtinis out of the oven and add a pinch of shredded mozzarella to each involtini. Put the involtinis back in the oven and broil them for about 5 minutes, or until the mozzarella has slightly browned and formed a nice crust.
Yield: Depending on the size of the eggplant and thickness of the slice, 10 involtinis.
2. After the eggplant has been taken out of the oven and cooled, top with some summer squash, sausage, and shredded mozzarella, and roll it all up (this would be the involtini bit). Place your eggplant involtini, with the ends folded in and on the bottom, in the baking dish, and bake in the oven at 350°F for 35-45 minutes, or until the eggplant is soft and has cooked through.
3. Take the involtinis out of the oven and add a pinch of shredded mozzarella to each involtini. Put the involtinis back in the oven and broil them for about 5 minutes, or until the mozzarella has slightly browned and formed a nice crust.
Yield: Depending on the size of the eggplant and thickness of the slice, 10 involtinis.
For more photos like this from culinary bootcamp, day 1:
http://www.facebook.com/album.php?aid=2054523&id=36203035&l=6477c95c0f
http://www.facebook.com/album.php?aid=2054523&id=36203035&l=6477c95c0f
PAIRED WITH
Recipe 2: Roasted Garlic Tomato Sauce