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EasyMain coursesvegetarianCC0 1.0 Universal
Italian Baked Eggplant Involtini Stuffed with Herbed Ricotta and Mozzarella
Southern Italian classic: grilled golden eggplant ribbons rolled around a creamy whipped ricotta, basil, and Parmesan filling, baked in rich San Marzano marinara under a blanket of molten mozzarella.
Prep
25 min
Cook
30 min
Total
55 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
4
- Large eggplants, sliced lengthwise into 5mm ribbons2 pc
- Fresh whole milk ricotta cheese, drained350 g
- Aged Parmigiano Reggiano, finely grated60 g
- Low-moisture mozzarella, shredded150 g
- San Marzano tomato marinara sauce400 ml
- Fresh basil leaves, torn10 pc
- Extra virgin olive oil2 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Brush eggplant ribbons with oil and salt; grill 2-3 minutes per side until tender and pliable.
10 min timer
2
In a bowl, mix drained ricotta with half the Parmesan, torn basil, black pepper, and salt until fluffy.
4 min timer
3
Spoon filling onto each ribbon, roll up snugly, and nestle seam-side down into baking dish coated with marinara.
8 min timer
4
Top with remaining marinara, scatter mozzarella and Parmesan, and bake at 190Ā°C for 25 minutes until bubbling golden.
25 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
22g
Carbohydrates
18g
Fat
24g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
