Description
Indulge in the flavors of Italy with these delicious Eggplant Involtini rolls. Tender slices of eggplant are filled with a creamy ricotta mixture, rolled up, and baked to perfection in marinara sauce. This vegetarian dish is a true crowd-pleaser!
Ingredients
Scale
Eggplant:
- 2 medium eggplants sliced lengthwise into 1/4-inch thick slices
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Additional:
- 2 cups marinara sauce
- Extra Parmesan and basil for topping
Instructions
- Preheat oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare eggplant: Brush eggplant slices with olive oil, season with salt and pepper, and bake for 15 minutes until tender.
- Make filling: Mix ricotta, Parmesan, mozzarella, egg, basil, and parsley in a bowl.
- Assemble: Spread marinara sauce in a baking dish, fill eggplant slices with ricotta mixture, roll up, and place in the dish.
- Bake: Cover with sauce, Parmesan, bake covered for 20 minutes, then uncovered for 10 minutes.
- Serve: Garnish with basil and enjoy!
Notes
- For a lighter version, grill the eggplant instead of baking.
- This dish can be made ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 280
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 70 mg
