Description
Eggplant Involtini is a delicious Italian dish featuring thinly sliced eggplants rolled with a creamy ricotta and Parmesan cheese filling, flavored with fresh basil and baked in marinara sauce topped with melted mozzarella cheese. This flavorful and comforting recipe makes a perfect vegetarian main course or appetizer.
Ingredients
Scale
Vegetables
- 2 eggplants
Cheese Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 egg
- Salt and pepper to taste
Other Ingredients
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggplant rolls.
- Slice the eggplants: Cut the eggplants lengthwise into 1/4 inch thick slices to ensure they are thin enough to roll yet hold the filling securely.
- Prepare the cheese mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, chopped fresh basil, egg, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Assemble the rolls: Spread a spoonful of the cheese mixture evenly onto each eggplant slice, then carefully roll each slice into a tight roll to encase the filling.
- 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 marinara sauce evenly over the arranged rolls and sprinkle shredded mozzarella cheese on top for a golden and bubbly finish.
- Bake the involtini: Bake in the preheated oven for 25 to 30 minutes or until the cheese is melted, golden, and bubbly.
- Serve: Remove from the oven and serve hot, optionally garnished with additional fresh basil for extra flavor and presentation.
Notes
- For a firmer texture, salt the eggplant slices and let them sit for 20 minutes to draw out excess moisture before rolling.
- You can substitute basil with parsley or oregano if preferred.
- To make this dish vegan, replace ricotta and mozzarella with plant-based cheese alternatives and omit the egg from the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
