Eggplant Involtini Recipe

Name: Eggplant Involtini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 pounds tomatoes, seeded and coarsely chopped (about 3 large); 1/2 teaspoon kosher salt, divided; 4 garlic cloves, crushed and divided; 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium); 1/4 teaspoon freshly ground black pepper; Cooking spray; 2 tablespoons pine nuts, lightly toasted; 1 ounce whole-wheat French bread, toasted and torn into pieces; 8 ounces part-skim ricotta cheese; 1 teaspoon grated lemon rind; 1 large egg; 3/4 cup chopped fresh basil leaves, divided; 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

Servings: persons

1 tablespoon extra-virgin olive oil
2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
1/2 teaspoon kosher salt, divided
4 garlic cloves, crushed and divided
12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons pine nuts, lightly toasted
1 ounce whole-wheat French bread, toasted and torn into pieces
8 ounces part-skim ricotta cheese
1 teaspoon grated lemon rind
1 large egg
3/4 cup chopped fresh basil leaves, divided
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

1
Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
2
Preheat broiler to high.
3
Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.
4
Preheat oven to 375u00b0.
5
Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
6
Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375u00b0 for 25 minutes or until bubbly. Sprinkle with remaining basil.
7
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8
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550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 pounds tomatoes, seeded and coarsely chopped (about 3 large), 1/2 teaspoon kosher salt, divided, 4 garlic cloves, crushed and divided, and more.

Yes, Eggplant Involtini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Involtini

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