Eggplant Involtini with Ricotta Filling Recipe

There’s something incredibly comforting about a well-prepared dish of Eggplant Involtini with Ricotta Filling. The combination of rich, earthy eggplant and creamy ricotta wrapped together in a warm hug of tomato sauce is a culinary experience that has found a special place in my family’s heart. Recently, I decided to try my hand at this classic Italian dish, and to my delight, it was met with rave reviews from everyone at the table. The subtle flavors of the eggplant perfectly complemented the creamy and slightly tangy ricotta filling, creating a harmonious blend that was both satisfying and delicious. My family, including the younger ones who are usually skeptical of vegetables, couldn’t get enough of it, and it quickly became a requested favorite for our weekend dinners.

Ingredients

To prepare this delightful Eggplant Involtini, you will need the following ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• Salt, for sprinkling
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

These simple yet flavorful ingredients come together to create a dish that is both sophisticated and comforting. The ricotta cheese provides a creamy texture, while the fresh basil adds a fragrant herbaceous note that elevates the dish. Olive oil and marinara sauce bring richness and depth, perfectly complementing the roasted eggplant.

Instructions

Follow these steps to prepare Eggplant Involtini with Ricotta Filling:

1. Prepare the Eggplant: Begin by sprinkling the eggplant slices with salt and let them sit for about 20 minutes. This will help draw out any excess moisture and bitterness. Afterward, rinse the slices and pat them dry with a paper towel.
2. Roast the Eggplant: Preheat your oven to 400°F (200°C). Place the eggplant slices on a baking sheet and brush them with olive oil on both sides. Roast in the oven for about 15 minutes, or until they are tender and lightly browned.
3. Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, Parmesan cheese, beaten egg, chopped basil, and black pepper. Mix well until all ingredients are thoroughly combined.
4. Assemble the Involtini: Spread a spoonful of the ricotta mixture onto each eggplant slice. Roll up the slices and place them seam-side down in a baking dish.
5. Add the Sauce and Cheese: Pour marinara sauce over the rolled eggplant slices. Sprinkle shredded mozzarella cheese on top.
6. Bake: Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve: Allow the involtini to cool slightly before serving. Garnish with additional fresh basil if desired.

With these straightforward instructions, you can create a dish that is not only delicious but also visually appealing. The golden-brown cheese and vibrant tomato sauce create a beautiful presentation that is sure to impress your guests.

Nutrition Facts

Each serving of Eggplant Involtini with Ricotta Filling is not only a feast for the taste buds but also a relatively healthy option. Here’s a breakdown of the nutrition facts:

• Servings: 4
• Calories per serving: Approximately 350 calories

This dish provides a good source of protein and calcium from the cheese, while the eggplant adds fiber and various essential nutrients. It’s a balanced meal that fits well into a healthy diet.

Preparation Time

The preparation time for Eggplant Involtini with Ricotta Filling is manageable, making it a great option for a weeknight meal or a special weekend dinner. Here’s how the time breaks down:

• Preparation time: 20 minutes
• Cooking time: 45 minutes
• Total time: 1 hour and 5 minutes

This recipe is perfect for those who enjoy spending a bit of time in the kitchen creating something special, yet it is simple enough to not be overwhelming for less experienced cooks.

How to Serve

Serving Eggplant Involtini with Ricotta Filling can be a delightful experience, and there are several ways to enhance your meal:

• Pair with a simple green salad dressed with lemon vinaigrette to add a refreshing contrast to the rich flavors.
• Serve with a side of crusty bread to soak up the delicious marinara sauce.
• For a more hearty meal, accompany it with a side of pasta tossed in olive oil and garlic.
• Garnish with fresh basil leaves for an extra pop of color and flavor.
• Offer a glass of your favorite red wine, such as Chianti or Merlot, to complement the dish’s flavors.

These serving suggestions can elevate your dining experience, making your Eggplant Involtini meal truly memorable.

Additional Tips

To ensure your Eggplant Involtini with Ricotta Filling turns out perfectly every time, consider these additional tips:

• Salt the Eggplant: Don’t skip the step of salting the eggplant slices. It helps remove bitterness and improves the overall texture of the dish.
• Use Fresh Ingredients: Fresh basil and quality ricotta cheese can make a significant difference in flavor. Opt for fresh whenever possible.
• Experiment with Fillings: Feel free to add other ingredients to the ricotta filling, such as sautéed spinach or sun-dried tomatoes, for added flavor complexity.
• Make Ahead: You can prepare the involtini ahead of time, refrigerate it, and then bake it just before serving for convenience.
• Adjust Seasoning: Taste your filling before assembling to ensure it’s seasoned to your preference. Adjust salt and pepper as needed.

These tips can help you refine your technique and enjoy even better results with this delightful dish.

FAQ Section

Here are some frequently asked questions about Eggplant Involtini with Ricotta Filling:

• Q: Can I use a different type of cheese?
  A: Yes, you can substitute ricotta with cottage cheese or even a mixture of mascarpone and goat cheese for a different flavor profile.
• Q: Is it possible to make this dish vegan?
  A: Absolutely! Use vegan cheese alternatives and replace the egg with a flaxseed or chia seed egg substitute. Ensure your marinara sauce is also vegan.
• Q: Can I freeze Eggplant Involtini?
  A: Yes, you can freeze it after assembling but before baking. Wrap it well and freeze for up to two months. Thaw in the refrigerator before baking.
• Q: What can I do with leftovers?
  A: Leftover involtini can be stored in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through.
• Q: Can I use store-bought marinara sauce?
  A: Yes, store-bought marinara sauce works perfectly fine. However, homemade sauce can offer a fresher taste if you have time to prepare it.

These FAQs address common concerns and provide useful information for anyone looking to prepare and enjoy this tasty dish.