Description
Eggplant Involtini is a delicious and savory Italian dish featuring tender eggplant slices rolled with a creamy ricotta and Parmesan cheese filling, baked in a rich marinara sauce, and topped with melted mozzarella. This flavorful vegetarian recipe is perfect as a main course or appetizer and showcases classic Italian ingredients with a comforting twist.
Ingredients
Scale
Vegetables
- 2 eggplants
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 egg
- Salt and pepper to taste
Sauce and Topping
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the involtini.
- Slice Eggplants: Slice the eggplants lengthwise into 1/4 inch thick slices, ensuring uniform thickness for even cooking and easy rolling.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, grated Parmesan, chopped fresh basil, egg, salt, and pepper. Mix thoroughly to create a smooth, flavorful filling.
- Assemble Rolls: Spread a spoonful of the cheese mixture on each eggplant slice and carefully roll them up, starting from one end to create neat roulades.
- Arrange in Baking Dish: Place the rolled eggplants seam side down in a baking dish to prevent them from unrolling during baking.
- Add Sauce and Cheese: Pour the marinara sauce evenly over the eggplant rolls, then sprinkle shredded mozzarella cheese on top to add creaminess and a golden crust when baked.
- Bake: Bake the dish for 25 to 30 minutes in the preheated oven until the mozzarella is melted, bubbly, and slightly golden.
- Garnish and Serve: Serve the eggplant involtini hot, optionally garnished with fresh basil leaves for added aroma and presentation.
Notes
- For a gluten-free version, ensure the marinara sauce does not contain gluten or thickeners with gluten.
- You can substitute fresh mozzarella for shredded mozzarella for a creamier texture.
- Use firm, fresh eggplants to avoid excess bitterness and ensure easy rolling.
- The addition of egg in the cheese mixture helps bind the filling firmly inside the eggplant slices.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
