Eggplant involtini

Eggplant involtini

This dish has intimidated me for years, but once I tried, I wondered why I hadn’t done it before. It is really easy to make and requires no special skill. The most attention it needs is to keep an eye on the eggplant under the broiler to make sure it gets just a nice amount of browning. The rest is a breeze… And the end result is so worth it!

You may wonder why I am giving such a complete and detailed list of equipment needed… I once found myself in the middle of a recipe calling for beating up egg whites and whipping up heavy cream, only to realize I only had a hand whisk available for these tasks. I have sworn this would never happen again… Since that day, the first thing I do before I start cooking is to get all my tools out. I hope you find this information useful too!

Eggplant involtini
Print Recipe Pin Recipe
5 from 2 votes

Eggplant involtini

Eggplant, cheese and tomato spell comfort food to me… This classic Italian meatless dish looks elegant yet is easy to make and will please everyone at your table.
Prep Time30 mins
Cook Time30 mins
resting time1 hr
Total Time1 hr
Servings: 4
Author: Veronique Eichler

Ingredients

Instructions

  • Trim the stem of the eggplant and slice it lengthwise in 1/4" thick slices (discard the end slice with the skin and keep it for another use). You should have 8 slices. Lay them flat on a wire rack above a baking sheet without overlapping.
  • Sprinkle kosher salt on one side on the eggplant. Let it sit for 10 minutes until it starts drawing moisture then flip over the eggplant and salt the other side (if you flip it right away, the salt will just fall off…). Let them stand for another 50 minutes.
  • Shake the liquid off the eggplant and carefully wipe them dry with a paper towel on both sides.
  • Brush both sides of the eggplant lightly with olive oil. Leave them on the wire rack over the sheet pan.
  • Heat up your oven's broiler on high and place the baking sheet under the broiler for about 4 minutes or until the eggplant starts browning lightly, flip the slices over and broil another 4 minutes on the other side. Remove from the oven and adjust your oven to bake at 425 deg F
  • In a bowl, mix ricotta cheese, breadcrumbs, lemon zest, lemon juice, rosemary or any other herb of your choice save the basil for later), a pinch of salt and some freshly ground pepper to taste.
  • Brush the bottom of a 8 x 8" baking dish with olive oil. Spoon the tomato sauce into it.
  • Place 4 slices of eggplant onto your cutting board and place 3 tablespoons of filling on the end of each (1/8 of your mixture). Place a basil leaf on top, then roll up each slice and place in the dish on top of the tomato sauce
  • Spoon 1/2 tbsp of heavy cream on top of each roll.
  • Sprinkle grated Parmesan on top.
  • Bake in the oven for 20 minutes until the tomato sauce is bubbly and the cheese top nicely browned. Serve warm.

Nutrition

Nutrition Facts
Eggplant involtini
Amount per Serving
Calories
415
% Daily Value*
Total Fat
 
30
g
46
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
56
mg
19
%
Sodium
 
1124
mg
49
%
Total Carbohydrate
 
30
g
10
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
12
g
13
%
Protein
 
14
g
28
%
Vitamin A
 
1345
IU
27
%
Vitamin C
 
19.2
mg
23
%
Calcium
 
243
mg
24
%
Iron
 
3.3
mg
18
%
Potassium
 
901
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our affiliate disclosure. Thanks!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.