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- Eggplant Involti
- 1 head of Garlic, Roasted
- 1 Sweet Onion, Chopped
- 1 Carrot, shredded
- 1/2 tsp dried Oregano
- 1/2 tsp Red Pepper Flakes
- 1 (28oz) can diced Tomatoes (Preferably Muir Glenn Fire Roasted Tomatoes)
- 3 Eggplants (about 1 lb each)
- 6 TB Olive Oil (not Extra Virgin)
- Kosher salt and pepper
- 1 slice hearty white sandwich bread, torn into 1-inch pieces
- 8 ounces (1 cup) whole-milk ricotta cheese
- 1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
- 1/4 cup plus 1 tablespoon chopped fresh basil
- 1 TB Lemon Juice
- 1 tsp Lemon Zest
- Corning Ware P-16-B - 11 inch Skillet (or A-10-B)
- Place Eggplant slices, in a single layer, on Parchment lined baking sheets. (I used 2 half sheet pans cause it would take 3 P-35s)
- Gently roll up each eggplant slice…
View Full Recipe at CorningWare 411
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1770g | |
| Calories 1206 | |
| Calories from Fat 747 | 62% |
| Total Fat 84.66g | 106% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 527mg | 22% |
| Potassium 3514mg | 100% |
| Total Carbs 112.98g | 30% |
| Dietary Fiber 45.1g | 150% |
| Sugars 48.86g | 33% |
| Protein 17.93g | 29% |
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