Description
A delicious Italian dish featuring thinly sliced eggplant rolled with herbed ricotta cheese and topped with a savory tomato sauce.
Ingredients
Scale
- 2 large eggplants
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill or roast the eggplant slices until tender, about 5-7 minutes.
- In a bowl, mix ricotta cheese, Parmesan cheese, basil, parsley, and egg until well combined.
- Place a spoonful of the ricotta mixture on one end of each eggplant slice and roll it up.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the eggplant rolls seam-side down in the dish and cover with remaining marinara sauce.
- Bake for 25-30 minutes until heated through and bubbly.
- Serve warm, garnished with additional herbs if desired.
Notes
- For a vegan version, substitute ricotta with a plant-based alternative.
- Feel free to add other herbs like oregano or thyme for extra flavor.
- Can be made ahead and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Eggplant Involtini, Herbed Ricotta, Tomato Sauce, Italian Cuisine