Eggplant Involtini Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (2)

Eggplant Involtini Recipe

NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 36%
CARBS 41G31% OF CAL
9G FIBER15G OTHER16G TOTAL SUGAR
FAT 33G57% OF CAL
10G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Eggplant slices rolled with ricotta and basil filling, then baked in tomato sauce. Tender and flavorful. Serves as a vegetarian main or elegant side dish.

mainitalianvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 globe eggplants (each approximately 1 to 1/2 half lbs.*)
  • 5 tablespoons olive oil (divided)
  • Kosher Salt and Pepper
  • 1 cup homemade ricotta cheese (or full fat store bought ricotta cheese)
  • 3/4 cup shredded Parmesan cheese (Or Pecorino Romano cheese)
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh basil (chopped)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon olive oil
  • 3 cloves of garlic (minced)
  • 1/4 teaspoon oregano
  • Pinch of red pepper flakes
  • 1 can diced tomatoes (28 oz of can)
  • 1/2 cup fresh basil (loosly packed and roughly chopped)
  • 2 tablespoons fresh basil (roughly chopped)
  • 2 tablespoons shredded parmesan cheese
PREP
20M
SODIUM
1017MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.