Because both the eggplant and ricotta are rather rich, I like to add some lemon zest and parsley to keep the involtini from crossing the line from creamy to cloying. On that note, I know someone ...

by Marc Matsumoto on Jun 16, 2014 Roll up creamy farro with garlic roasted eggplant to create a satisfying and healthy dish. The rolls braise in a sweet tomato sauce.

Repeat with the remaining eggplant slices and filling. Sprinkle the remaining parmesan over the eggplant rolls. Bake on the middle rack for 20 to 25 minutes, or until the sauce is bubbling.

First things first, says Lidia Bastianich. Before I can even get the first question out of my mouth when I call her to talk ...

Eggplant is one of the truly underrated culinary joys. The simple elegance of fresh vegetables, herbs and rich cheeses must be tasted to be appreciated. Ingredients: 2 (1½-pound) large eggplants ...

Rolled eggplant involtini pasta is a classic Sicilian dish. Delicate eggplant slices are filled with spaghetti and tomato sauce and topped with melted cheese. The exposed spaghetti gets crispy in ...

50 grams or 1 3/4 oz Smoked Cheese (Provolone or Gouda cheese) - Sliced into thin strips (about 1/2 centimeter or 1/8 inch thick or less) ...

Add the reserved chopped eggplant and the water, cover, and cook until the eggplant is tender, about 4 minutes. Uncover and cook, stirring constantly, until the water has evaporated, 2 to 4 minutes.

Add the reserved chopped eggplant and the water, cover and cook until the eggplant is tender, about 4 minutes. Uncover and cook, stirring constantly, until the water has evaporated, 2 to 4 minutes.