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Recipe of Eggplant Involtini
Eggplant Involtini is a classic Italian dish where thinly sliced eggplant is filled and rolled with a flavorful mixture of ricotta and spinach and then baked to perfection. This dish combines the rich taste of eggplant with creamy filling, creating a delightful and satisfying meal.
4
Servings
60 min
Preparation
Intermediate
Eggplants
Ingredients
- 2 large eggplants, thinly sliced lengthwise
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
Join me and let's see how to make Eggplant Involtini
Instructions:
- Preheat oven to 375°F (190°C).
- Sprinkle salt on eggplant slices and let them sit for 15 minutes to release excess moisture. Pat them dry.
- Mix ricotta, spinach, Parmesan, and egg in a bowl. Season with salt and pepper.
- Spread a spoonful of the ricotta mixture on each eggplant slice and roll them up.
- Place the rolls in a baking dish, seam side down.
- Pour marinara sauce over the rolls and bake for 30-35 minutes.
- Garnish with fresh basil before serving.
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