Eggplant Involtini With Roasted Roma Tomatoes Recipe

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
1hr 5m.total
20m.Prep
45m.Cook
Eggplant Involtini With Roasted Roma Tomatoes
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Ingredients for Eggplant Involtini With Roasted Roma Tomatoes Recipe

  • 0.17 Large Eggplant
  • as per your need Olive Oil
  • as required Salt
  • as per your need Pepper
  • 0.17 cup Ricotta Cheese
  • 0.17 cup Chopped Spinach
  • 1/25 cup Grated Parmesan Cheese
  • 0.33 cloves Cloves Of Garlic, Minced
  • 0.17 teaspoon Italian Seasoning
  • 0.33 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

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

MacroNutrients

  • Carbs
    8g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    19g

Vitamins & Minerals

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