Eggplant Involtini With Roasted Roma Tomatoes Recipe

Name: Eggplant Involtini With Roasted Roma Tomatoes Recipe
Total time: 65 min
Yield: 6
Cuisine: Mediterranean

Recipe By Slurrp

Eggplant Involtini with Roasted Roma Tomatoes is a delicious Italian dish that features thinly sliced eggplant rolled around a flavorful ricotta and spinach filling. The eggplant rolls are then baked in a rich tomato sauce and topped with roasted Roma tomatoes for added sweetness and depth of flavor. This dish is perfect as a vegetarian main course or as a side dish. Serve the Eggplant Involtini with a side of crusty bread or a fresh green salad for a complete meal.

4.3

31 Rating - Rate

Non Vegdiet

1hr 5minstotal

20minsPrep

45minsCook

ingredients serves

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Ingredients For Eggplant Involtini With Roasted Roma Tomatoes Recipe

1 Large Eggplant
as per your need Olive Oil
as required Salt
as per your need Pepper
1 cup Ricotta Cheese
1 cup Chopped Spinach
0.25 cup Grated Parmesan Cheese
2 cloves Cloves Of Garlic, Minced
1 teaspoon Italian Seasoning
2 cup Tomato Sauce
as required Roasted Roma Tomatoes

Directions : 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.

Nutrition
value

224

calories per serving

19 g Fat6 g Protein8 g Carbs3 g FiberOther

Current Totals

19 g Fat
6 g Protein
8 g Carbs
3 g Fiber

MacroNutrients

Carbs
8 g
Protein
6 g
Fiber
3 g

Fats

Fat
19 g

Vitamins & Minerals

Calcium
84 mg
Iron
1 mg
Vitamin A
988 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
42 mg
Manganese
1 mg
Phosphorus
135 mg
Selenium
7 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.