Eggplant Involtini
Thin eggplant slices rolled around a savory filling, then baked in tomato sauce. Tender rounds assembled and finished in the oven until the cheese melts and flavors meld.
Ingredients
Method
Preheat oven to 400°F. Slice eggplants lengthwise into thin planks about 1/8 inch thick. Brush both sides lightly with olive oil and arrange on baking sheets in a single layer.
Roast eggplant planks for 12–15 minutes until soft and lightly browned. Remove and cool slightly on paper towels.
While eggplant roasts, combine ricotta, parmesan, minced garlic, chopped parsley, egg, salt, and pepper in a bowl. Mix gently until combined.
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Place each cooled eggplant plank on a flat surface. Spoon 2–3 tbsp of ricotta filling onto one end and roll tightly toward the other end. Place seam-side down in the prepared baking dish.
Pour remaining marinara sauce over the rolled involtini. Sprinkle shredded mozzarella evenly on top.
Bake at 375°F for 20–25 minutes until the sauce is bubbling and the cheese is melted and lightly golden.
Remove from oven and let rest for 5 minutes. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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