Eggplant Involtini

11 INGREDIENTS • 9 STEPS • 55MINS

Eggplant Involtini

Eggplant Involtini, tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce, never tastes better than during late summer and early fall, when the in-season eggplant and tomatoes begin arriving in full force.
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Eggplant Involtini, tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce, never tastes better than during late summer and early fall, when the in-season eggplant and tomatoes begin arriving in full force.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

55MINS

Total Time

Ingredients

Servings
2
us / metric
Eggplant
2
Eggplants
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Olive Oil
as needed
Olive Oil
Tomato Sauce
3/4 cup
Tomato Sauce
Heavy Cream
1 Tbsp
Heavy Cream
or Half and Half
Parmigiano-Reggiano
to taste
Parmigiano-Reggiano
Filling
Breadcrumbs
1/2 cup
Breadcrumbs
Ricotta Cheese
1 cup
Ricotta Cheese
Lemon
1
Lemon, zested
Kosher Salt
1/4 tsp
Kosher Salt

Nutrition Per Serving

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Calories
272
Fat
15.0 g
Protein
11.0 g
Carbs
24.4 g
Love This Recipe?
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
step 2
Trim the stem end off each Eggplants (2). Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on a sheetpan.
step 3
Brush each eggplant slice with some Olive Oil (as needed). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Roast for 10 minutes.
step 3 Brush each eggplant slice with some Olive Oil (as needed). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Roast for 10 minutes.
step 4
Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.
step 4 Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.
step 5
Meanwhile, make the filling. In a bowl, stir together the Breadcrumbs (1/2 cup), Ricotta Cheese (1 cup), Lemon (1), and Kosher Salt (1/4 tsp).
step 6
Preheat the oven to 425 degrees F (220 degrees C).
step 7
Spoon Tomato Sauce (3/4 cup) into a 9-inch round baking dish or similar-sized vessel until bottom of dish is covered in a thin layer. Place a spoonful, about 2 teaspoons, of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce.
step 7 Spoon Tomato Sauce (3/4 cup) into a 9-inch round baking dish or similar-sized vessel until bottom of dish is covered in a thin layer. Place a spoonful, about 2 teaspoons, of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce.
step 8
Drizzle the Heavy Cream (1 Tbsp) over the rolls to moisten. Bake until the edges of the sauce around the sides of the dish are dark and the rolls are nicely caramelized, around 20-25 minutes.
step 8 Drizzle the Heavy Cream (1 Tbsp) over the rolls to moisten. Bake until the edges of the sauce around the sides of the dish are dark and the rolls are nicely caramelized, around 20-25 minutes.
step 9
Garnish with Parmigiano-Reggiano (to taste) before serving.
step 9 Garnish with Parmigiano-Reggiano (to taste) before serving.

Tags

Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Italian
Vegetables
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