Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Simple Roasted Eggplant Involtini
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 39%
CARBS 46G45% OF CAL
15G FIBER26G SUGAR6G OTHER
FAT 20G43% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant rolls filled with breadcrumbs, lemon zest, and parmesan, then baked in tomato sauce and cream. A vegetarian Italian-inspired dinner that's elegant but simple.
mainamerican🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 2 medium eggplants
- kosher salt and pepper
- olive oil for brushing
- homemade tomato sauce (such as this one or this one)
- 1 to 2 tablespoons heavy cream or half and half, for brushing, optional — I use olive oil now
- freshly Parmigiano Reggiano for serving
- 1/2 cup fresh or panko breadcrumbs, optional (see notes)
- 1 cup whole milk, fresh ricotta or homemade
- grated zest of 1 lemon
- 1/4 tsp. kosher salt, plus more to taste
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 39%
CARBS 46G45% OF CAL
15G FIBER26G SUGAR6G OTHER
FAT 20G43% OF CAL
11G SAT9G 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
- 30m
- Cook
- 45m
- Sodium
- 1646mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1925mg
- Calcium
- 455mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.