Vida Recetas Editorial
Eggplant involtini are a classic of Italian cuisine that conquers with their simplicity and flavor. They consist of thin slices of eggplant, roasted or fried, filled with a creamy mixture of ricotta and spinach, rolled up and baked with marinara sauce and grated cheese. This dish, also known as eggplant rollatini, is perfect for an elegant dinner or a comforting lunch.
The eggplant, with its soft texture and ability to absorb flavors, becomes the ideal canvas for the filling. When baked, the rolls absorb the sauce, resulting in each bite being an explosion of flavor. It is a vegetarian option that satisfies even the most demanding meat-eaters, and can be served as a main course accompanied by a salad or as a side dish.
This involtini recipe is ideal for making the most of fresh eggplants and surprising your guests with a dish full of Italian tradition and flavor.
Prep
60 min
Servings
4
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.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
