Eggplant Involtini with Spinach Ricotta Filling

Eggplant Involtini with Spinach Ricotta Filling

Eggplant Involtini with Ricotta Spinach Filling consist of oven roasted eggplant slices wrapped around a savory ricotta-spinach filling that are topped with a simple tomato sauce and baked until bubbly. Serve this delicious dish as an appetizer; side dish or enjoy as a vegetarian main course.

Course antipasto, Main Course, Side Dish

Cuisine Sicilian-Italian

Keyword eggplant rolls filled with ricotta and spinach topped with tomato sauce

Prep Time 30

Cook Time 50

Resting time 30

Total Time 1 50

Servings -6 servings

Calories 376kcal

Author Nadia Fazio

Ingredients

2 large eggplants (about 1 kg)
1/4-1/3 cup olive oil

For the filling

1 cup ricotta
85 grams frozen spinach (3 cubes) defrosted and excess water squeezed out
1 large egg
1/4 cup Parmesan cheese grated
pinch nutmeg
1/4 tsp salt
pepper to taste

For assembling

1 cup prepared tomato sauce
2 tbsp. Parmesan cheese grated
fresh basil leaves to garnish

Instructions

Prepare the eggplant

Slice the eggplant into 1/4 inch thin slices. Place the slices in a large bowl adding salt to each layer of eggplant. Cover with water, place a plate over the eggplants to keep them submerged in the water. Let sit for 30 minutes then drain, rinse and pat the slices dry.
Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
Brush both sides with olive oil, salt lightly and bake for 20 minutes, flipping the slices over halfway through.

For the filling

In a medium sized bowl combine all ingredients for the filling from the ricotta to the salt and pepper. Stir to combine all ingredients well.

To assemble

Coat the bottom of a baking dish with tomato sauce and lower the oven temperature to 350 degrees F.
When the eggplant slices are cool enough to handle, place a tablespoonful of the filling on the lower end of the eggplant. Tightly roll the eggplant around the ricotta filling.
Arrange the eggplant involtini seam side down in the baking dish. Cover with the remaining tomato sauce and sprinkle with the grated cheese.
Bake for 30 minutes. Top with fresh basil leaves and serve.

Notes

Be sure not to slice your eggplant too thin or the slices may tear or break apart when rolling.
The end slices of the eggplant are usually too short for rolling around the filling. Bake those slices and enjoy as is!
Use whichever tomato or marinara sauce you have on hand, whether it is homemade or store bought. I often freeze leftover sauce when I make Sicilian pasta al forno, for example, to have on hand for recipes such as this one.
I prefer a light sprinkle of grated Parmesan cheese on my involtini for a lighter dish, however you may top yours with shredded mozzarella cheese if you prefer
If you prefer a ricotta only filling, simply eliminate the spinach from this recipe.
Keep leftovers refrigerated for up to 3 days.
Save time by oven roasting the eggplant slices a day ahead, or assemble the complete dish a day ahead and bake the day of serving.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition