Eggplant Involtini

Discover the ultimate comfort food with this irresistible Eggplant Involtini recipe, a harmonious blend of tender grilled eggplant rolls stuffed with a creamy ricotta and cheese mixture, all nestled in a bed of rich marinara sauce. Perfect for vegetarians and perfecting weeknight dinners or weekend gatherings, this dish combines the smoky sweetness of eggplant with the fresh vibrancy of basil, Parmesan, and mozzarella. Each roll is stuffed, rolled, and baked to perfection, topped with bubbling, golden cheese and a hint of garlic for an extra layer of flavor. Easy to make yet impressively elegant, this recipe is a prime example of simple Italian-inspired cooking at its finest. Serve alongside a crisp salad or warm crusty bread for a complete, crowd-pleasing meal.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 cup ricotta cheese
• 0.5 cup Parmesan cheese
• 0.5 cup mozzarella cheese
• 2 tablespoons fresh basil
• 1 large eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups marinara sauce
• 2 small (minced) garlic cloves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly salt the slices and place them on a paper towel to remove excess moisture for about 15 minutes. Pat them dry before cooking.

Step 3

Brush both sides of the eggplant slices with olive oil. Heat a grill pan or large skillet over medium heat and cook each slice for about 2 minutes per side, until tender and slightly golden. Set aside to cool.

Step 4

In a mixing bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, basil, minced garlic, egg, salt, and pepper. Mix until well combined.

Step 5

Spread 1/2 cup of marinara sauce over the bottom of a baking dish.

Step 6

Spoon about 2 tablespoons of the cheese filling onto the wider end of each eggplant slice, then roll it up tightly. Place the rolled slices seam-side down in the prepared baking dish.

Step 7

Pour the remaining marinara sauce over the eggplant rolls. Sprinkle a little extra Parmesan and mozzarella on top for added flavor.

Step 8

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden on top.

Step 9

Remove from the oven and let the dish cool for a few minutes before serving. Garnish with additional fresh basil, if desired.

Nutrition Facts

Serving size	1859.2 grams (1859.2g)

Amount per serving	% Daily Value*
Calories	1562

Total Fat 107.80g	138%
Saturated Fat 41.40g	207%
Polyunsaturated Fat 4.40g
Cholesterol 418mg	139%
Sodium 4015mg	175%
Total Carbohydrate 91.70g	33%
Dietary Fiber 32.50g	116%
Total Sugars 38.40g
Protein 77.20g	154%

Vitamin D 50IU	250%
Calcium 2039mg	157%
Iron 6mg	32%
Potassium 2544mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 18.8%

Carbs: 22.3%