Eggplant Involtini With Roasted Roma Tomatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Slice the eggplant lengthwise into thin slices. Brush the slices with olive oil and season with salt and pepper.
• STEP 3.In a bowl, combine the ricotta cheese, spinach, Parmesan cheese, garlic, and Italian seasoning. Mix well.
• STEP 4.Spread a thin layer of tomato sauce in the bottom of a baking dish. Place a spoonful of the ricotta mixture on each eggplant slice and roll up tightly.
• STEP 5.Place the rolled eggplant slices in the baking dish, seam side down. Top with the remaining tomato sauce and roasted Roma tomatoes.
• STEP 6.Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the sauce is bubbly.
• STEP 7.Remove from the oven and let cool slightly before serving. Serve with crusty bread or a fresh green salad.

Storage and Serving

• Leftover Eggplant Involtini can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the involtini in a preheated oven at 350°F (175°C) until heated through.
• Serve the Eggplant Involtini as a main course or as a side dish with crusty bread or a fresh green salad.