Eggplant Involtini with Ricotta is a classic Italian dish that beautifully combines the rich, earthy flavor of eggplant with a creamy herbed ricotta filling. It’s the kind of recipe that invites you to gather around the table, share stories, and enjoy each bite, making it perfect for a cozy dinner with family or friends.
Imagine tender slices of roasted eggplant rolled up with a luscious herbed ricotta filling and smothered in a vibrant tomato basil sauce. This dish is not only visually stunning, but it also offers a delightful blend of textures and flavors that will have everyone asking for seconds. It’s a delightful way to showcase eggplant in a new and exciting way.
Deliciously Rolled Eggplant Involtini with Ricotta
This Baked Eggplant Involtini features thin slices of eggplant filled with a creamy herbed ricotta mixture and baked in homemade tomato basil sauce. It’s savory, comforting, and ideal for a wholesome meal.
The taste is a harmonious balance of savory and slightly tangy flavors, with the eggplant adding a unique depth and the ricotta providing a smooth, creamy contrast.
Ingredients
- 2 large eggplants, sliced lengthwise
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 3 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Olive oil for drizzling
- Fresh basil for garnish
Instructions
- Prep the Eggplant: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20 minutes until tender.
- Make the Filling: In a bowl, combine ricotta cheese, grated Parmesan, chopped basil, parsley, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the Involtini: Spread a spoonful of the ricotta mixture on each eggplant slice, roll it up tightly, and place it seam-side down in a baking dish.
- Prepare the Sauce: In a saucepan, heat the tomato sauce with oregano and red pepper flakes. Simmer for 10 minutes to combine flavors.
- Bake: Pour the sauce over the assembled involtini in the baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Serve: Garnish with fresh basil before serving. Enjoy your Baked Eggplant Involtini warm!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350 kcal
- Fat: 18g
- Protein: 16g
- Carbohydrates: 28g
