Eggplant Involtini Recipe
User Reviews
5
Eggplant Involtini Recipe
Description
Eggplant Involtini layers thinly sliced eggplant that has been roasted until tender, then rolled around a creamy mixture of ricotta cheese, Parmesan, lemon juice, thyme, and seasoning. The roasted eggplant slices develop a tender texture that can easily be wrapped, making the rolls neat and flavorful. The tomato sauce cooked with garlic, red pepper flakes, canned diced tomatoes, salt, and a splash of balsamic vinegar adds a well-rounded acidity, a mild kick from the pepper flakes, and a subtle sweetness, serving as a flavorful base for the involtini.
The assembly involves placing the rolled eggplant over the tomato sauce in a baking dish, likely topped with fresh basil and additional Parmesan to add herbal freshness and a cheesy finish. Baking allows the flavors to meld and the dish to warm through without losing the distinct textures. The balance between the earthy eggplant, tangy, sweet sauce, and creamy ricotta filling makes this a well-composed vegetarian main or side.
This recipe requires some preparation time but yields a composed dish that can work for a special meal or when a dish with layered textures and balanced flavors is desired. The use of fresh basil and lemon juice brighten the flavors, while the spices and vinegar add character to the sauce.
Ingredients
- 2 large eggplant globe variety
- olive oil for drizzling
- ¼ teaspoon salt sea salt
- ½ cup Parmesan Cheese plus extra to serve, grated
- ½ cup basil plus extra to serve
Tomato Sauce
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon salt sea salt
- ¼ teaspoon red pepper flakes
- 28 ounce diced tomatoes canned
- 1 tablespoon balsamic vinegar
Ricotta Filling
- 1 cup ricotta cheese whole milk
- ½ cup Parmesan Cheese grated
- lemon juice juice from 1 lemon
- 1 teaspoon thyme fresh leaves
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- 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.
- 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.
- In a medium-sized bowl, stir all the ricotta filling ingredients together.
To assemble the easy eggplant involtini
- 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.
- 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.
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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