5.0 from 153 votes
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!
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 378 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 2 large globe eggplants
- olive oil for drizzling
- ¼ teaspoon sea salt
- ½ cup grated parmesan plus extra to serve
- ½ cup basil plus extra to serve
Tomato Sauce
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon sea salt
- ¼ teaspoon red pepper flakes
- 28 ounce can of diced tomatoes
- 1 tablespoon balsamic vinegar
Ricotta Filling
- 1 cup whole milk ricotta
- ½ cup grated parmesan
- Juice from 1 lemon
- 1 teaspoon fresh thyme leaves
- sea salt and pepper to taste
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.
Cup of Yum
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
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
% 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.