This warm and delectable dish features tender slices of eggplant filled with a creamy blend of ricotta cheese, Parmesan, and fresh herbs, all topped with a luscious marinara sauce. The unique qualities of this Italian classic lie in its luxurious flavors and textures, making it a perfect choice for a quick and delicious weeknight dinner that’s sure to impress. Warm and comforting, rich and satisfying, this dish is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Slice the eggplants lengthwise into thin, approximately 1/4-inch thick, slices. Brush each slice with olive oil and season with a pinch of salt and pepper.
- In a medium bowl, mix the ricotta cheese, grated Parmesan cheese, egg, chopped basil, parsley, garlic powder, salt, and pepper to create the flavorful filling.
- Place a spoonful of the ricotta filling on each eggplant slice and carefully roll it up to create the Involtini.
- Pour a thin layer of marinara sauce into the prepared baking dish. Place the rolled eggplant Involtini seam side down in the dish.
- Pour the remaining marinara sauce over the Involtini and sprinkle shredded mozzarella cheese on top.
- Bake the Eggplant Involtini in the preheated oven for 20-25 minutes or until the cheese turns golden and bubbly.
- Once baked, let the dish cool slightly before serving. Garnish with fresh basil leaves or more parsley, if desired.
Notes
Choose eggplants that are firm and glossy, as they are more likely to hold their shape during baking. If needed, you can use toothpicks to secure the eggplant after rolling. Feel free to add a dash of crushed red pepper flakes to the ricotta filling for a hint of spiciness. Serve the Eggplant Involtini with a side of crusty garlic bread and a fresh green salad for a complete meal. Enjoy!
Chef’s tip: Prepare the dish ahead of time and refrigerate it, then bake it just before serving for a convenient and stress-free dinner option.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 670mg
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 70mg
