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Eggplant Involtini

Delicious Eggplant Involtini: A Healthy Italian Delight

Enjoy this flavorful Eggplant Involtini, a perfect blend of baked eggplant and creamy ricotta, ideal for a healthy Italian dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 involtini
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 large Globe Eggplants Choose firm eggplants for optimal slices.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • to taste Kosher Salt
  • to taste Pepper Use sea salt for a touch of elegance.
For the Ricotta Filling
  • 1 cup Ricotta Cheese Can substitute with cottage cheese.
  • 1/2 cup Parmesan Cheese Or Pecorino Romano for a sharper flavor.
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free dish.
  • 1/4 cup Fresh Basil Can substitute with parsley.
  • 1 zest and juice Lemon For a zestier taste, increase the quantity slightly.
For the Tomato Sauce
  • 2 cloves Garlic Shallots can be used as a milder alternative.
  • 1 teaspoon Oregano Dried oregano is a suitable substitute if fresh isn't available.
  • to taste Red Pepper Flakes Adjust to taste or omit for a milder dish.
  • 14.5 ounces Diced Tomatoes Crushed tomatoes can be used for a smoother sauce.

Equipment

  • Baking Sheet
  • skillet
  • mixing bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into six even pieces each, about ½ inch thick. Brush with olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 25-30 minutes until tender and golden.
  2. In a bowl, combine ricotta, breadcrumbs, Parmesan, basil, lemon zest and juice, and a pinch of salt. Mix until well blended.
  3. In a skillet, heat olive oil, sauté minced garlic for 1 minute. Add oregano and red pepper flakes, then pour in the diced tomatoes. Simmer for 12-15 minutes, mixing in fresh basil at the end.
  4. Lay eggplant slices flat and spread with ricotta filling. Roll up from the stem end and place seam-side down in a baking dish with tomato sauce.
  5. Pour remaining sauce over the rolls, simmer for 5 minutes, then broil for an additional 5 minutes for a golden finish. Serve hot, garnished with extra Parmesan and basil.

Nutrition

Serving: 1involtiniCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 750mgFiber: 7gSugar: 6gVitamin A: 400IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure eggplant slices are even for consistent cooking and flavor. Store leftovers in the fridge for up to 5 days or freeze for up to a month.

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