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RECIPE
11 INGREDIENTS 9 STEPS 55min

Eggplant Involtini

4.3
9 Ratings
Eggplant Involtini, tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce, never tastes better than during late summer and early fall, when the in-season eggplant and tomatoes begin arriving in full force.
Eggplant Involtini Recipe | SideChef
Eggplant Involtini, tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce, never tastes better than during late summer and early fall, when the in-season eggplant and tomatoes begin arriving in full force.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
55min
Total Time
$2.25
Cost Per Serving

Ingredients

Servings
2
US / METRIC
to taste
to taste
Freshly Ground Black Pepper
as needed
3/4 cup
Tomato Sauce
1 Tbsp
Heavy Cream
or Half and Half
to taste
Parmigiano-Reggiano

Filling

1/2 cup
Breadcrumbs
1 cup
Ricotta Cheese
1
Lemon , zested
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Nutrition Per Serving

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CALORIES
320
FAT
15.3 g
PROTEIN
12.8 g
CARBS
36.7 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
Step 2
Trim the stem end off each Eggplants (2) . Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on a sheetpan.
Step 3
Brush each eggplant slice with some Olive Oil (as needed) . Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) . Roast for 10 minutes.
Step 4
Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.
Step 5
Meanwhile, make the filling. In a bowl, stir together the Breadcrumbs (1/2 cup) , Ricotta Cheese (1 cup) , Lemon (1) , and Kosher Salt (1/4 tsp) .
Step 6
Preheat the oven to 425 degrees F (220 degrees C).
Step 7
Spoon Tomato Sauce (3/4 cup) into a 9-inch round baking dish or similar-sized vessel until bottom of dish is covered in a thin layer. Place a spoonful, about 2 teaspoons, of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce.
Step 8
Drizzle the Heavy Cream (1 Tbsp) over the rolls to moisten. Bake until the edges of the sauce around the sides of the dish are dark and the rolls are nicely caramelized, around 20-25 minutes.
Step 9
Garnish with Parmigiano-Reggiano (to taste) before serving.

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Nutrition Per Serving
Calories
320
% Daily Value*
Fat
15.3 g
20%
Saturated Fat
9.5 g
48%
Trans Fat
0.4 g
--
Cholesterol
68.6 mg
23%
Carbohydrates
36.7 g
13%
Fiber
7.6 g
27%
Sugars
10.0 g
--
Protein
12.8 g
26%
Sodium
541.4 mg
24%
Vitamin D
0.2 µg
1%
Calcium
293.4 mg
23%
Iron
1.7 mg
9%
Potassium
919.0 mg
20%
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