Easy Italian Recipes

 MAKE 4 SERVINGS

- 1 large eggplant (aubergine), about 11/2 Ib (750 g)
- Sea salt and freshly ground pepper
- 1 cup (8 oz/250 g) wholemilk ricotta cheese
- 1/4 Ib (125 g) fresh mozzarella cheese, shredded
- 4 tablespoons (1 oz/30 g) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh flat-Ieaf (Italian) parsley
- Olive oil for brushing
- 21/2 cups (20 fl oz/625 ml) classic tornato sauce

Eggplants are prepared in a variety of ways in southern Italy, especially in Sicily, where they turn up in pasta sauces, layered with tomatoes and cheese, and in this simple antipasto of involtini (stuffed rolls), which can also be served as a meatless main course in larger portions. Cooks salt eggplant for two reasons: it contains a lot of moisture and it can have bitter juices, and salt draws out both of them.

Trim the eggplant, then cut crosswise on the diagonal (so the slices are as wide as possible) 1/4 inch (6 mm) thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt, and let stand for 30 minutes to drain.
Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 tablespoons of the Parmigiano-Reggiano, the parsley, and pepper to taste.
Position a rack in the middle of the oven and preheat to 450°F (230°C).
Rinse the eggplant slices quickly under cold running water and pat dry with paper towels. Brush the slices on both sides with olive oil, and arrange them in a single layer on a rimmed baking sheet.
Bake the slices until lightly browned on the bottom, about 10 minutes. Turn the slices and continue to bake until browned on the second side and tender, 5-10 minutes longer. Remove the eggplant from the oven. Reduce the oven temperature to 350°F (180°C).
Spoon a thin layer of the tornato sauce into a 9-inch (23-cm) square baking dish. To make each eggplant roll, piace a spoonful of the cheese mixture near one end of a slice and roll up the slice. As it each roll is formed, piace it seam side down in the dish. Spoon the remaining sauce over the rolls, then sprinkle evenly with the remaining 2 tablespoons Parmigiano-Reggiano.
Bake the rolls until the sauce is bubbling hot and the rolls are heated through, about 25 minutes. Divide the rolls among individuai plates and serve at once.

Buon appetito!