Eggplant Involtini

1. 1

   ["Wash and dry the eggplants and lightly peel them to remove some of the skin (leave some strips on.) Slice the eggplant lengthwise into 1/4 inch or so thickness and set aside.", "Place the slices on a vegetable grill rack (or place in your grill pan) and season lightly with sea salt, pepper and a light drizzle of olive oil.", "Grill all the pieces in this style until lightly cooked through (and you see grill marks); they will cook a bit more in the oven to finish. Remove the grilled slices and lay them flat to cool slightly.", "Prepare the involtini (or rolls) by adding a spoonful of ricotta and/or two small thin slices of the buffalo mozzarella.", "Cover this with a spoonful of the summer tomato sauce and sprinkle liberally with the grated cheese.

2. 2

   Place one to two basil leaves on top and carefully roll the eggplant up until you reach the end and hold it together by inserting a toothpick all the way through.", "Prepare all the eggplant slices until done and place in a medium to large baking dish, spoon some more summer tomato sauce over the top lightly and drizzle them with a bit more olive oil.", "Place in a 425 degree fahrenheit oven and bake for approximately 15 to 16 minutes or until the cheese is bubbly and melted. Remove from the heat and serve immediately."]

No additional tips available.