Eggplant Involtini Recipe

User Reviews

5.0

153 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    45 mins

  • Servings

    4 servings

  • Calories

    378 kcal

  • Course

    Dinner

  • Cuisine

    Italian

Eggplant Involtini Recipe

Typical of Italian cuisine, this eggplant involtini dish takes simple ingredients and lets them shine! Eggplant slices are first baked then rolled around creamy ricotta, infused with lemon and thyme. The flavor notes somehow permeate the eggplant covering before it all melds together with a simple and delicious tomato sauce. It's mouthwatering!

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Ingredients

Servings
  • 2 2 large globe eggplants
  • olive oil for drizzling
  • ¼ ¼ teaspoon sea salt
  • ½ ½ cup grated parmesan plus extra to serve
  • ½ ½ cup basil plus extra to serve

Tomato Sauce

  • 1 1 tablespoon olive oil
  • 3 3 cloves garlic minced
  • 1 1 teaspoon sea salt
  • ¼ ¼ teaspoon red pepper flakes
  • 28 28 ounce can of diced tomatoes
  • 1 1 tablespoon balsamic vinegar

Ricotta Filling

  • 1 1 cup whole milk ricotta
  • ½ ½ cup grated parmesan
  • Juice from 1 lemon
  • 1 1 teaspoon fresh thyme leaves
  • sea salt and pepper to taste
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Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the tops and bottoms off the eggplants and then thinly slice them lengthwise into 4-5 slices each. Drizzle them with the olive oil and sprinkle with the sea salt. Bake in the oven for 20 minutes, or until soft.
  2. While the eggplants are roasting, prepare the rest of the meal. Heat the olive oil in a medium-sized pot over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add all the other tomato sauce ingredients and bring the pot to a boil. Reduce the heat to a gently simmer.
  3. In a medium-sized bowl, stir all the ricotta filling ingredients together.

To assemble the easy eggplant involtini

  1. When the eggplants come out of the oven, set them aside to cool for a minute. Keep the oven on. Pour the tomato sauce into a baking dish.
  2. Divide the ricotta filling between the eggplant slices, heaping the filling on the wide end of the eggplant, and top with the basil. Carefully roll the eggplant around the filling and place, seam-side down, in the tomato sauce in the baking dish.
  3. Sprinkle the parmesan over the top and bake in the oven until bubbly, about 15 minutes. Serve with extra parmesan and some basil sprinkled over the top.

Nutrition Information

Show Details
Serving 1 serving = ¼ of the recipe Calories 378kcal (19%) Carbohydrates 27g (9%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 53mg (18%) Sodium 1061mg (44%) Potassium 1031mg (29%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 965IU (19%) Vitamin C 30mg (33%) Calcium 500mg (50%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 378 kcal

% Daily Value*

Serving 1 serving = ¼ of the recipe
Calories 378kcal 19%
Carbohydrates 27g 9%
Protein 21g 42%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 53mg 18%
Sodium 1061mg 44%
Potassium 1031mg 22%
Fiber 9g 36%
Sugar 14g 28%
Vitamin A 965IU 19%
Vitamin C 30mg 33%
Calcium 500mg 50%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

153 reviews
Excellent

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