In this “Shared Plates” Video, Forno Bistro’s Chef Ryan McCormick demonstrates how to make Forno Bistro’s Involtini di Melanzane
Involtini di Melanzane
- Eggplant rolls filled with ricotta cheese, Grana Padano and herbs, topped with melted mozzarella cheese, marinara sauce
- Spread mixture on Breaded, lightly fried Eggplant
- Mix Ricotta Cheese, Grana Padano Basil and Herbs, and Extra Virgin Olive Oil in a bowl
- Spread mixture on Breaded, lightly fried Eggplant and roll up
- Add rolled eggplant to cast iron skillet with marinara sauce, then cover with more Grana Padano and Mozzarella cheese
- Bake at 450 for 10 minutes
- Finish with basil, Grana Padano and Extra Virgin Olive Oil
