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Shared By Charlotte Burns

Eggplant Involtini

Ingredients

  • 1 large eggplant
  • kosher salt
  • olive oil or canola oil for frying
  • homemade tomato sauce
  • heavy cream
  • freshly Parmigiano Reggiano for serving
  • for the filling:
  • 1/2 cup fresh, dried, or panko bread crumbs
  • 1 cup whole milk ricotta or homemade, which is easy and delicious
  • grated zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tsp. fresh thyme leaves, minced
  • 1/4 tsp. kosher salt

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