Friday, January 8, 2016

Eggplant Involtini

I have a recent obsession with America's Test Kitchen.  Everything that I have made from their site has been crazy delicious and easy to do!  This recipe was no exception.  It was like an eggplant parmesan meets a lasagna roll-up and it was super yummy.  It didn't take very long to make and it ended up yielding a ton of leftovers.  Who isn't a fan of that?

I'm also pretty pumped because today is Friday and I survived my first week back at school after winter break!  Tonight we have a holiday party for school and we are going to see a show at Second City!  I can't wait! 

So, while I will be dining out tonight and seeing a show, I figured you might be looking for a special dinner to make and this one is a must!

Follow the link for specific instructions, but here are a few things that I changed/noticed while I was cooking:

1.  I ended up with more lasagna rolls than they said I would (like 18 instead of 12)
2. Instead of white bread, I used whole wheat breadcrumbs
3. Instead of whole-milk ricotta, I used 8 oz of part-skim ricotta
4. So, instead of using a food processor, I simply mixed the breadcrumbs, ricotta, parmesan and basil together in a bowl.  

Other than this, I followed the instructions exactly and my eggplant involtini came out amazing! 

Enjoy :)