Savory Eggplant Ricotta Involtini
Transform seasonal eggplants into an elegant vegetarian dish that brings a touch of Italian flair to your dinner table. This recipe for Savory Eggplant Ricotta Involtini is not only delicious but also a fantastic way to engage your guests as sous chefs, letting them assist you in assembling the rolls. With fresh ricotta, herbs, and a trio of cheeses, these flavorful rolls are baked to perfection in a rich pasta sauce. Served alongside creamy polenta, this dish is bound to make your dinner memorable and nutritious.
4
Servings
450
Calories
8
Ingredients
Ingredients
olive oil flavored cooking spray
as needed (for greasing)
eggplants
2 medium (sliced into 16 lengthwise slices)
fresh ricotta
480 g (deli variety, not tub)
fresh basil
1/2 cup (chopped)
parmesan cheese
70 g (finely grated)
pasta sauce
575 g (bottled)
mozzarella cheese
85 g (coarsely grated)
cooked polenta
to serve (optional but recommended)
Instructions
1
Preheat your oven to 200°C (392°F). Prepare large baking trays by spraying them lightly with olive oil cooking spray. Slice the eggplants lengthwise into roughly 16 slices, each about 1cm thick.
2
Lay the eggplant slices in a single layer on the prepared trays. Lightly spray with olive oil. Bake in the preheated oven for approximately 10 minutes or until the slices are golden and tender.
3
In a medium-sized bowl, combine the fresh ricotta, chopped basil, and two-thirds of the grated parmesan. Season the mixture generously with freshly cracked black pepper, stirring well to incorporate the ingredients.
4
Take one eggplant slice and place about 1 tablespoon of the ricotta mixture at one end. Roll the eggplant slice tightly to enclose the filling and form a compact roll. Place each roll, seam-side down, in a 30x20cm baking dish. Continue this process with the rest of the eggplant slices and ricotta mixture.
5
Pour the pasta sauce evenly over the arranged rolls in the baking dish. Sprinkle the remaining parmesan and the mozzarella over the top.
6
Return to the oven and bake for an additional 10-15 minutes, or until the mozzarella is melted and bubbly. Ensure the rolls are thoroughly heated through.
7
Serve the eggplant involtini hot, accompanied by a portion of creamy cooked polenta for a complete and satisfying meal.
Nutrition Information
30g
Carbs
20.25g
Protein
4g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Eggplant Ricotta Involtini?
It is an elegant vegetarian Italian-inspired dish made of eggplant slices rolled with a ricotta and herb filling, then baked in pasta sauce.
How many servings does this recipe yield?
This recipe makes 4 servings.
What should the oven be preheated to?
Preheat your oven to 200°C (392°F).
How should the eggplants be sliced?
Slice 2 medium eggplants lengthwise into roughly 16 slices, each about 1cm thick.
What type of ricotta is recommended for this recipe?
The recipe recommends using 480g of fresh deli variety ricotta rather than the tub variety.
How long do the eggplant slices bake initially?
Bake the eggplant slices for approximately 10 minutes or until they are golden and tender.
What ingredients are in the ricotta filling?
The filling consists of fresh ricotta, chopped basil, two-thirds of the grated parmesan, and freshly cracked black pepper.
How much parmesan cheese is used in total?
The recipe calls for 70g of finely grated parmesan cheese.
How much filling should be placed in each eggplant roll?
Place about 1 tablespoon of the ricotta mixture at one end of each eggplant slice before rolling.
What size baking dish is required?
A 30x20cm baking dish is used for assembling the involtini.
How should the rolls be positioned in the baking dish?
Place each roll seam-side down in the baking dish to ensure they stay closed.
How much pasta sauce is needed?
The recipe requires 575g of bottled pasta sauce.
What cheeses are sprinkled on top before the final bake?
The remaining parmesan and 85g of coarsely grated mozzarella are sprinkled over the sauce.
What is the final baking time?
The dish should be baked for an additional 10-15 minutes.
How do I know when the involtini is ready?
It is ready when the mozzarella is melted and bubbly and the rolls are heated through.
What is the recommended side dish for this meal?
The dish is best served with a portion of creamy cooked polenta.
How many calories are in one serving?
Each serving contains 450 calories.
What is the protein content of this recipe?
This dish provides 20.25g of protein per serving.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it contains 4g of fiber per serving.
How much sugar is in the recipe?
There are 5g of sugar per serving.
What type of oil is used for the baking trays?
Olive oil flavored cooking spray is used for greasing the trays.
How much basil is required?
You will need 1/2 cup of chopped fresh basil.
How many eggplants are needed?
The recipe requires 2 medium-sized eggplants.
Can I involve guests in making this meal?
Yes, the description suggests letting guests assist as sous chefs in assembling the rolls.
Is this recipe vegetarian?
Yes, this is an elegant vegetarian dish.
What is the thickness of the eggplant slices?
The slices should be approximately 1cm thick.
How much mozzarella cheese is used?
The recipe uses 85g of coarsely grated mozzarella.
Is the polenta mandatory?
The polenta is optional but highly recommended for a complete meal.
What kind of pasta sauce is used?
The recipe specifies using bottled pasta sauce.