Description
Eggplant Involtini is a classic 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 and comforting recipe makes a perfect appetizer or main course with a delightful combination of textures and Mediterranean herbs.
Ingredients
Scale
Eggplant Rolls
- 2 eggplants
- 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 eggplant involtini.
- Slice Eggplants: Slice the eggplants lengthwise into 1/4 inch thick slices, creating even pieces suitable for rolling.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped fresh basil, egg, salt, and pepper thoroughly to create a smooth, flavorful filling.
- Assemble Rolls: Spread a spoonful of the cheese mixture evenly on each eggplant slice and carefully roll up each slice to enclose the filling.
- Arrange in Baking Dish: Place the rolled eggplants seam side down in a baking dish to prevent them from unrolling during cooking.
- Add Sauce and Cheese: Pour marinara sauce evenly over the eggplant rolls and sprinkle shredded mozzarella cheese on top for a bubbly, cheesy finish.
- Bake: Bake in the preheated oven for 25–30 minutes until the cheese is melted, bubbly, and golden, and the eggplants are tender.
- Serve: Serve the eggplant involtini hot, optionally garnished with additional fresh basil for a fresh herbal note.
Notes
- For a firmer texture, sprinkle eggplant slices with salt and let them sit for 20 minutes to draw out moisture, then pat dry before filling.
- Use fresh basil for the best flavor, but dried basil can be substituted in a pinch.
- If you prefer a vegetarian option without egg, you can omit the egg from the filling and add a little extra ricotta to bind.
- Serve with a side of crusty bread or a fresh salad to complement the dish.
