Description
Eggplant Involtini is a classic Italian dish featuring tender eggplant slices rolled around a creamy ricotta and Parmesan cheese filling, baked in rich marinara sauce, and topped with melted mozzarella for a deliciously cheesy finish. Perfect as a comforting vegetarian main or a hearty side dish.
Ingredients
Scale
Vegetables
- 2 eggplants
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 egg
- Salt and pepper to taste
Sauce and Topping
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the involtini evenly.
- Slice Eggplants: Slice the eggplants lengthwise into 1/4 inch thick slices, creating uniform pieces ideal for rolling.
- Prepare Cheese Filling: In a bowl, mix together ricotta cheese, grated Parmesan cheese, chopped fresh basil, the egg, and salt and pepper to taste until well combined.
- Assemble Rolls: Spread a spoonful of the cheese mixture evenly over each eggplant slice, then carefully roll each slice up to enclose the filling.
- Arrange Rolls: Place the rolled eggplants seam side down into a baking dish to prevent them from unrolling during baking.
- Add Sauce and Cheese: Pour marinara sauce evenly over the arranged eggplant rolls and sprinkle shredded mozzarella cheese on top for a golden, bubbly crust.
- Bake: Bake in the preheated oven for 25–30 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and serve hot, optionally garnished with fresh basil for an extra burst of herbaceous flavor.
Notes
- For a milder eggplant flavor, salt the slices after cutting and let them sit for 15 minutes, then rinse and pat dry before assembling.
- Fresh basil can be substituted or complemented with dried Italian herbs for variation.
- This dish can be prepared ahead by assembling and refrigerating before baking.
- Use low-fat ricotta to reduce calories while maintaining creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
