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–+ servings

Baked Eggplant Involtini: Creamy, Healthy Italian Delight

Delicious Eggplant Involtini with creamy ricotta wrapped in roasted eggplant, a healthier Italian delight for dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 involtini
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 pieces globe eggplants Choose short and wide for easier rolling.
  • 5 tablespoons olive oil Use extra virgin for enhanced flavor.
  • Kosher salt Essential for enhancing flavors.
  • black pepper Adjust according to taste.
For the Ricotta Filling
  • 1 cup ricotta cheese Substitute with homemade or full-fat store-bought.
  • 3/4 cup shredded Parmesan cheese Can substitute with Pecorino Romano.
  • 1/2 cup breadcrumbs Use gluten-free breadcrumbs if needed.
  • 1/4 cup fresh basil, chopped Parsley or spinach can also work well.
  • 1/2 teaspoon lemon zest Lemon juice can be a substitute.
  • 1 tablespoon lemon juice, freshly squeezed Enhances flavor of the ricotta mixture.
For the Tomato Sauce
  • 1 tablespoon olive oil (for sauce) Helps sauté aromatics.
  • 3 cloves garlic, minced A must for authentic taste.
  • 1/4 teaspoon oregano Characteristic of Italian cuisine.
  • pinch red pepper flakes Adjust according to preference.
  • 1 can diced tomatoes 28 oz.
  • 1/2 cup fresh basil, loosely packed and roughly chopped (for sauce) Add at the end of cooking.
For Garnishing
  • 2 tablespoons fresh basil, roughly chopped Adds freshness and color.
  • 2 tablespoons shredded Parmesan cheese Enhances presentation.

Equipment

  • baking sheets
  • Medium saucepan
  • large mixing bowl
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare two baking sheets lined with parchment paper.
  2. Peel the eggplants and slice them lengthwise into 1/2-inch thick pieces, brush with olive oil, and season with salt and pepper.
  3. In a mixing bowl, combine ricotta, Parmesan, breadcrumbs, basil, lemon zest, and lemon juice to create filling.
  4. In a saucepan, heat olive oil, sauté garlic, add oregano and red pepper flakes, then pour in diced tomatoes and simmer.
  5. Spread ricotta mixture on eggplant slices, roll them up, and place seam-side down in the skillet with tomato sauce.
  6. Broil the skillet for about 5 minutes until the Involtini are warmed through and slightly golden.
  7. Garnish with basil and Parmesan before serving with sauce.

Nutrition

Serving: 1involtiniCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Eggplant Involtini can be served as a main course or side dish, ideal for any dinner table. It can be frozen for longer storage.

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