AMIEs Rolled Beef with Eggplant Involtini. Arrange the eggplant wraps and beef rolls, seam side down, in a baking dish with baking paper. Transfer rolls in a serving plate. In the south of Italy, sliced eggplant or zucchini would be wrapped around a ricotta filling.

I say that this recipe is American-Italian because after doing a lot of research, a real braciole in Italy is a sort of breaded pork steak cooked and simmered in a tomato sauce. Roll it up and set it in the baking dish, seam side down. The involtini should fit snugly in the dish. You can cook AMIEs Rolled Beef with Eggplant Involtini using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of AMIEs Rolled Beef with Eggplant Involtini

Prepare 1 large of eggplant about 500 grams.
It's 350 grams of thinly sliced beef tenderloin.
Prepare 150 grams of mozzarella, thinly sliced.
It's 3 of tomato, cut in cubes.
It's 50 grams of grated pecorino cheese.
You need 50 grams of pine nuts, lightly toasted & finely chopped.
Prepare 1 of thyme and basil leaves.
Prepare 2 of garlic cloves.
It's 1 of parmesan cheese.
Prepare 1 of bread crumbs.
Prepare 1 of olive oil, salt and pepper to taste.

Spoon the remaining tomato sauce on top of the involtini and top with the remaining cheese. Take a slice of eggplant, and spoon a heaping tablespoon of filling onto the thicker end of the eggplant slice and roll, encasing the filling. Place the eggplant slices seam side down side by side as shown in the photos. Continue to use up all of the filling and eggplant slices in the same fashion.

AMIEs Rolled Beef with Eggplant Involtini instructions

Cut the eggplants lengthwise into thin 1/4 inch slices. You should have 12 slices. Brush both sides of slices with oil. Heat a large, non-stick frying pan over medium heat and fry the eggplant slices for 1 minute on each side. Repeat with the remaining eggplant..
Once the eggplant is cool enough to handle, scatter the tomatoes with basil leaves over the eggplant slices. Season with parmesan, salt and pepper. Add the mozzarella and roll the eggplant around, ending with the seam side underneath. Set aside..
Place the beef flat on a cutting board. Scatter the nuts, thyme leaves and percorino cheese on the beef. Season with garlic, salt and pepper. Wrap the beef by rolling over and closing with a toothpick. Repeat the process using the remaining beef. Dash each beef rolls with bread crumbs. In a large frying pan, heat oil and add garlic, saute until softened. Put the beef wraps and gently saute for 2 minutes. It should be partially cooked..
Arrange the eggplant wraps and beef rolls, seam side down, in a baking dish with baking paper. Drizzle with the remaining oil. Bake in the preheated oven (200ºC) for 8-10 minutes..
Transfer rolls in a serving plate. Serve with tomatoe cubes, thyme and basil leaves. Serve hot..

Involtini translates loosely to "small roll or bundle" in Italian. Use meat, chicken, fish or vegetables to wrap the filling. Think thin slices of veal, chicken, beef, pork or fish or grilled zucchini or peppers (capsicum) but in this case it's eggplant. The filling is often cheese, vegetables or cured meats. Carefully roll the eggplant around the filling and place, seam-side down, in the tomato sauce in the baking dish.