Eggplant Involtini

recipe by Jose Carles Farbregas, Executive Chef, Royal Isabela Golf Club

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SERVES 2

Ingredients
​

• 1 large organic eggplant 
• 1 teaspoon mascarpone cheese
• 1 teaspoon goat cheese
• 1 teaspoon ricotta cheese
• Olive oil
• Salt and freshly ground black pepper 
• 1-1/2 cups breadcrumbs
• 2 cups all-purpose flour
• 2 eggs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 6 ounces homemade Marinara Sauce
• 3 ounces mozzarella, shredded
• 1 ounce fresh organic cinnamon basil

Preparation

Cut the eggplant horizontally and soak in salted water to preserve whiteness.  

To make the filling, blend together the mascarpone, goat cheese, ricotta, a drizzle of olive oil and salt and pepper to taste; set aside in the refrigerator. 

In a mixing bowl, combine breadcrumbs, flour, eggs, basil and oregano. Coat eggplant slices on each side with breadcrumb mixture.  Pan-fry slices for 1 minute on each side. Top each slice of eggplant with filling. Roll up and place in a baking pan. 

Pour hot marinara sauce and shredded mozzarella over slices. Broil involtini until cheese is melted and filling is hot. Transfer to a serving plate and garnish with cinnamon basil. 

Wine Match

Seis de Luberri Rioja, 2010

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