Eggplant Involtini with Ricotta and Tomato Sauce is a delectable Italian dish that showcases the rich flavors of eggplant, creamy ricotta cheese, and savory tomato sauce. This mouthwatering recipe has a fascinating history dating back to ancient Roman times, where eggplants were initially cultivated.

Over the centuries, Italian chefs refined the dish, and it eventually evolved into the elegant Involtini we know today.  Did you know that the term “Involtini” is derived from the Italian word “involtare,” which means “to wrap”?   It perfectly describes the way the thinly sliced eggplant is rolled around the ricotta filling.

Eggplant Involtini is a nutritious option as eggplants are low in calories and rich in fiber, vitamins, and minerals. The dish also provides a good amount of protein and calcium from the ricotta cheese.  Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently in the oven or microwave before serving.  The renowned celebrity chef, Giada De Laurentiis, is known to be a fan of Eggplant Involtini with  Ricotta and Tomato Sauce. She has featured the dish in her cooking shows, showcasing her love for Italian cuisine. .

Ingredients:

• 2 large eggplants
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh basil leaves
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Olive oil for grilling/roasting

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise into 1/4-inch thick slices.
3. Sprinkle some salt on both sides of the slices and place them in a colander to drain excess moisture.
4. Let them sit for about 20 minutes, then rinse and pat dry with paper towels.
5. Preheat a grill or grill pan over medium-high heat, or you can roast the eggplant slices in the oven on a baking sheet.
6. Brush the eggplant slices with olive oil and grill or roast for about 2-3 minutes on each side until softened and slightly charred.
7. Set them aside.
8. In a bowl, mix the ricotta cheese, grated Parmesan, chopped basil, egg, salt, and pepper. This is your ricotta filling.
9. Preheat the oven to 400°F (200°C).
10. Take each eggplant slice and spoon some of the ricotta filling onto one end.
11. Roll the eggplant slice up tightly, like a cigar, enclosing the filling inside.
12. Place the rolled eggplant slice seam-side down in a baking dish.
13. Pour the marinara sauce over the rolled eggplants, making sure they are well-covered.
14. Sprinkle the shredded mozzarella cheese on top.
15. Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
16. Remove the foil and bake for an additional 5-7 minutes until the cheese is golden brown.
17. Let the Eggplant Involtini cool for a few minutes before serving.
18. Garnish with some fresh basil leaves if desired.

Serve the Eggplant Involtini with a side salad or some crusty Italian bread for a complete and satisfying meal.

Enjoy the creamy and flavorful goodness of this Italian classic!