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Baked Eggplant Involtini

Delicious Baked Eggplant Involtini: A Guilt-Free Italian Delight

This baked eggplant involtini is a guilt-free Italian delight, featuring a creamy ricotta filling and rich tomato sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 large Globe Eggplants Choose the widest ones for easier rolling.
  • 2 tablespoons Olive Oil Use extra virgin for best results.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper Adjust to your liking.
For the Filling
  • 15 ounces Ricotta Cheese Homemade or good-quality store-bought.
  • ½ cup Parmesan Cheese Or substitute with Pecorino Romano.
  • ½ cup Breadcrumbs Use gluten-free breadcrumbs for gluten-free option.
  • ¼ cup Fresh Basil Alternatively, use parsley or spinach.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice If only lemon juice is available, that will do.
  • 2 cloves Garlic Minced.
For the Sauce
  • 28 ounces Diced Tomatoes Ensure plenty of moisture throughout.
  • 1 teaspoon Oregano
  • ¼ teaspoon Red Pepper Flakes Adjust to preference.
  • ¼ cup Fresh Basil For sauce, brightens every bite.

Equipment

  • Baking Sheets
  • mixing bowl
  • Saucepan
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare your work area by lining two baking sheets with parchment paper.
  2. Slice the globe eggplants lengthwise into ½-inch thick pieces. Brush both sides with olive oil and season with kosher salt and black pepper. Arrange on baking sheets and roast for 25-30 minutes.
  3. In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, breadcrumbs, fresh basil, lemon zest, and juice. Mix well to create the filling.
  4. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in oregano and red pepper flakes, then add diced tomatoes. Simmer for 12-15 minutes.
  5. Spread a generous amount of ricotta mixture on each eggplant slice and roll each slice tightly. Place them seam-side down in a skillet with tomato sauce.
  6. Broil for 5 minutes until the tops are golden brown. Watch closely to prevent burning.
  7. Garnish with fresh basil and a sprinkle of Parmesan cheese, then serve with the rich tomato sauce.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 28gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 550mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure eggplant slices are uniform in thickness for even cooking. Salting the eggplants before roasting helps draw out excess moisture.

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