recipe by Executive Chef, Jose Carles, Royal Isabela Golf Club and Resort, Puerto Rico
SERVES 2
Ingredients:
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
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