The Wholesome Dish · by Amanda Finks★ 5.0 (2)
Eggplant Involtini Recipe
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 23%
CARBS 42G65% OF CAL
9G FIBER21G SUGAR12G OTHER
FAT 7G24% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant rolled with ricotta, lemon, and honey, then baked in marinara sauce. This Italian-style vegetarian main is hearty and warming, with layers of creamy filling and tangy tomato sauce.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Wholesome Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants
- ¼ - ½ tsp. salt
- ¼ - ½ tsp. ground black pepper
- ½ cup Italian seasoned bread crumbs
- ¾ cup part-skim ricotta cheese
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1 tbsp. honey
- 2 cups prepared marinara, (or any traditional pasta sauce)
- Optional: grated parmesan for topping
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 23%
CARBS 42G65% OF CAL
9G FIBER21G SUGAR12G OTHER
FAT 7G24% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1437mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1093mg
- Calcium
- 221mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1437MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.