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Baked Eggplant Involtini: Creamy, Healthy Italian Delight

Creamy Baked Eggplant Involtini: A Healthy Italian Gem

Enjoy this Baked Eggplant Involtini: a creamy, healthy Italian delight perfect for dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants Choose globe eggplants for better rolling and tender texture.
  • 2 tablespoons Olive Oil Extra virgin enhances flavor.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • ½ teaspoon Black Pepper Tailor to your preference.
For the Ricotta Filling
  • 15 ounces Ricotta Cheese Substitute with homemade or full-fat store-bought.
  • ½ cup Parmesan Cheese Pecorino Romano can be used as an alternative.
  • ½ cup Breadcrumbs Opt for gluten-free if desired.
  • ¼ cup Fresh Basil Parsley or spinach can also work.
  • 1 tablespoon Lemon Zest Can replace zest with more lemon juice.
  • 1 tablespoon Lemon Juice
  • 2 cloves Garlic Minced for best results.
  • 1 teaspoon Oregano
  • ¼ teaspoon Red Pepper Flakes Adjust based on spice tolerance.
For the Sauce
  • 28 ounces Diced Tomatoes Fresh or canned works well.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C) and prepare baking sheets with parchment paper.
  2. Slice eggplants lengthwise into ½-inch thick pieces and brush with olive oil. Season with salt and pepper.
  3. Bake eggplant slices for 25-30 minutes, flipping halfway until tender and browned.
  4. In a mixing bowl, combine ricotta cheese, Parmesan, breadcrumbs, basil, lemon zest, lemon juice, garlic, oregano, and red pepper flakes. Mix until creamy.
  5. Heat olive oil in a saucepan, add minced garlic and sauté. Stir in oregano and red pepper flakes; add diced tomatoes. Simmer for 12-15 minutes.
  6. Spread ricotta filling on eggplant slices, roll them up tightly, and place seam-side down in the sauce.
  7. Let the involtini simmer in the sauce for about 5 minutes, then broil for approximately 5 minutes until golden.
  8. Garnish with chopped basil and additional grated Parmesan before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Make sure your eggplant slices are uniform for even cooking. You can prepare the dish up to 24 hours in advance and store in the refrigerator before baking.

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