Eggplant Involtini with Ricotta and Tomato Sauce

Delight in our vegetarian eggplant involtini, expertly paired with Beaulieu Vineyard Napa Valley Cabernet Sauvignon. Dive into a medley of flavors — the sumptuousness of roasted eggplant, the creaminess of ricotta, harmonized with a vibrant homemade tomato sauce. A match that elevates every bite and sip to an unforgettable culinary experience.

Ingredients:

For the Eggplant Involtini

• 2 large eggplants, thinly sliced lengthwise
• Salt, to draw out moisture
• Olive oil, for brushing
• Freshly ground black pepper
• 1 cup ricotta cheese
• Zest of 1 lemon
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup grated Parmesan cheese

For the Tomato Sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup fresh basil, torn
• Salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400°F (205°C). Lay the eggplant slices on a baking sheet, generously salt them, and let them sit for 15 minutes. Pat dry with paper towels to remove excess moisture.
2. Brush each eggplant slice with olive oil on both sides and season with freshly ground black pepper. Grill or sear in a hot skillet for 2 minutes on each side. Set aside.
3. In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add garlic and sauté for another minute. Pour in crushed tomatoes and bring to a simmer. Add torn basil and season with salt and black pepper. Simmer for 20 minutes, allowing the flavors to meld.
4. In a bowl, combine ricotta, lemon zest, basil, parsley, and half of the Parmesan cheese. Mix until well combined.
5. Place a spoonful of the ricotta mixture on the end of each eggplant slice. Roll the eggplant around the filling to create the involtini. Repeat with remaining slices.
6. Spread a thin layer of the tomato sauce on the bottom of a baking dish. Place the involtini seam-side down in the dish. Top with more tomato sauce, sprinkle with remaining Parmesan, and bake for 20 minutes, or until bubbly and golden.
7. Plate the eggplant involtini, ensuring each serving gets a generous amount of the tomato sauce. Garnish with fresh basil and enjoy.

2019 Napa Valley Cabernet Sauvignon 

This Cabernet opens with a bouquet of dark red berry fruit, supported by briary cherry, and tea leaf herbaceous notes on the nose. The palate follows through nicely with juicy and bright strawberry preserves, black raspberry, black cherry, and cola, supported by delicate hints of mint, mocha and dark chocolate. The tannins are smooth and round offering a plush texture and mouthfeel, with a classic balance and structure that complements the character of this wine.