FoodHopp

Name: Authentic Involtini di Melanzane Recipe
Prep time: 45 min
Cook time: 50 min
Yield: 4
Cuisine: Italy
Ingredients: *For the Eggplant:**; 2 large eggplants (about 1.5 lbs / 680g total); 1/2 cup (120ml) extra-virgin olive oil, plus more for brushing; 1 teaspoon salt, plus more for sweating; *For the Filling:**; 2 cups (500g) whole milk ricotta cheese, drained if watery; 1 large egg; 1 cup (100g) grated Parmigiano-Reggiano cheese, plus extra for topping; 1/4 cup (15g) fresh parsley, finely chopped; 2 tablespoons (8g) fresh basil, finely chopped; 2 cloves garlic, minced; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon salt (adjust to taste); *For the Tomato Sauce:**; 2 tablespoons (30ml) extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1 (28-oz / 800g) can crushed San Marzano tomatoes; 1/4 cup (60ml) dry white wine (optional, but traditional); 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Pinch of red pepper flakes (optional, for heat); *For Assembly:**; 1/2 cup (120ml) water or low-sodium vegetable broth