Involtini, culinary-wise, usually refers to an appetizer, while Involto, being larger, is more of a main course fair. Either way they are really the same thing, it's just a matter of size.
While Involti/Involtini can be wrapped in a variety of things and stuffed with even more interesting ingredients, I chose to keep it simple this time and go with an easy Ricotta cheese filling, bolstered by fresh bread crumbs.
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)
Corning Ware P-35 Broil and Bake Tray (your gonna need at least 2 of these, possibly 3)
Preheat the oven to 400F degrees.
Cut the top off the Garlic, drizzle with Olive oil (not Extra Virgin) and sprinkle with Salt and pepper.
When the Garlic is roasted and cool to the touch, squeeze out the filling and smear it across your cutting board with a knife to turn it into a paste.
Reduce the oven temperature to 375.
Peel the Eggplant…
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)
Begin heating the broiler and check your sauce.... It should be nice and thick by now..... (the eggplant will release a little more water and loosen the sauce a little bit)
With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice.
Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes.
Where is your Corning Ware??