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Baked Eggplant Involtini: Creamy, Healthy Italian Delight

Baked Eggplant Involtini: A Creamy, Healthy Italian Gem

Baked Eggplant Involtini: Creamy, Healthy Italian Delight is a versatile and guilt-free dish perfect for busy weeknights and dinner parties.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 pieces Globe Eggplants Use short and wide varieties for easier rolling.
  • 2 tablespoons Olive Oil Extra virgin is recommended for enhanced taste.
  • 1 teaspoon Kosher Salt Essential for enhancing flavors.
  • ½ teaspoon Black Pepper Adjust to taste.
For the Ricotta Filling
  • 15 ounces Ricotta Cheese Homemade or full-fat store-bought recommended.
  • ½ cup Parmesan Cheese Alternatively, use Pecorino Romano.
  • ¼ cup Breadcrumbs Use gluten-free for dietary needs.
  • ¼ cup Fresh Basil Substitute with parsley or spinach if desired.
  • 1 tablespoon Lemon Zest Zest brightens flavors.
  • 1 tablespoon Lemon Juice You can swap lemon juice for zest if necessary.
For the Sauce
  • 2 cloves Garlic Freshly minced is best.
  • 28 ounces Diced Tomatoes Use high-quality canned tomatoes.
  • 1 teaspoon Oregano Adds zesty flavor.
  • ½ teaspoon Red Pepper Flakes Adjust according to preference.

Equipment

  • Oven
  • Baking Sheets
  • mixing bowl
  • skillet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare two baking sheets lined with parchment paper.
  2. Slice the globe eggplants lengthwise into ½-inch thick slices, brush with olive oil, and season with kosher salt and black pepper. Roast for 25–30 minutes until tender.
  3. In a large mixing bowl, combine ricotta cheese, Parmesan cheese, and breadcrumbs. Add fresh basil, lemon zest, and lemon juice, mixing until smooth.
  4. In a skillet, heat olive oil and sauté minced garlic until fragrant. Add diced tomatoes, oregano, and red pepper flakes and simmer for 12–15 minutes.
  5. Spread a spoonful of the ricotta mixture onto each eggplant slice, roll up, and place seam-side down in the skillet with tomato sauce.
  6. Broil under the broiler for about 5 minutes until golden and bubbly.
  7. Garnish with grated Parmesan cheese and extra basil, let rest for a couple of minutes before serving.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

To enhance flavor, allow eggplant slices to sweat with salt for 30 minutes before rinsing. This will reduce bitterness and excess moisture.

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