Eggplant involtini is a classic Italian vegetarian dish. An inboltini dish consists of a filling (often cheese) that is rolled up in some type of outer layer.
This eggplant involtini recipe has a filling of ricotta, lemon and thyme. The outer layer is roasted eggplant slices. The involtini gets nestled in a bed or marinara sauce and baked. Since the eggplant is roasted instead of fried, like many other involtini recipes, this is a low calorie, vegetarian dish.
2 eggplants, thinly sliced lengthways
2 tablespoons olive oil
1 teaspoon salt
food4four tomato sauce
FOR THE FILLING
juice and zest of 1 lemon
breadcrumbs / gluten free bread crumbs
parmesan, finely grated
bread / gluten free bread
Prepare all your ingredients.
Preheat the oven to 190ºC.
Place the thinly sliced eggplant on two or three lined baking trays. Drizzle over olive and season with salt. Bake for 15 minutes, flipping half way through. Eggplant should be soft but not golden. Set aside to cool.
Combine the ingredients for the filling. Place a large spoonful of ricotta filling at the end of each eggplant slice. Start with the ‘fat’ side of the slice. Roll the piece of eggplant up around the filling and place seam side down into the baking dish. Repeat with remaining eggplant slices.
Pour cream over eggplant and tomato sauce and sprinkle over a generous handful of grated parmesan cheese.
Bake for 25 minutes or until golden brown and bubbling. Serve with crunchy sourdough.