Description
Eggplant Involtini is a delicious Italian dish featuring rolled eggplant slices stuffed with a creamy ricotta filling, topped with marinara sauce and melted cheese.
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese (for topping)
- ¼ cup grated Parmesan cheese (for topping)
- 2 tablespoons chopped fresh parsley (for garnish)
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat the oven to 400°F.
- Slice the eggplants lengthwise into ¼-inch-thick slices.
- Brush both sides with olive oil and season with salt and pepper.
- Arrange on baking sheets lined with parchment paper.
- Bake for 12–15 minutes, flipping halfway through, until tender and flexible. Let cool slightly.
- In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, parsley, basil, Italian seasoning, garlic powder, black pepper, and red pepper flakes (if using). Mix until smooth.
- Spread 1 cup marinara sauce over the bottom of a 9×13-inch baking dish.
- Place about 2 tablespoons of the ricotta filling on one end of each eggplant slice. Roll up tightly and place seam-side down in the baking dish. Repeat with the remaining slices.
- Pour the remaining marinara sauce over the rolls.
- Sprinkle evenly with mozzarella and Parmesan.
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Sprinkle with fresh parsley and basil before serving. Allow to rest for 5–10 minutes before serving.
Notes
- For a spicier version, add more crushed red pepper flakes.
- Make sure to let the eggplant cool slightly before rolling to avoid burns.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg