Eggplant Involtini

This Easy Eggplant Involtini recipe is a breeze to make yet keeps all of the original delicious flavors. The eggplant is baked then rolled around creamy ricotta and simmered in a basic tomato sauce. Serve it with a side of garlic bread and a Caesar salad for a simple main course meal.



2 eggplants, sliced
Olive oil
1 tbsp RawSpiceBar's Italian Seasoning
Kosher salt, to taste
1/2 cup grated parmesan, plus extra to serve
1/2 cup basil, plus extra to serve
3 garlic cloves, minced
1 28-oz can diced tomatoes
1 tablespoon balsamic vinegar
1 cup whole milk ricotta
1/2 cup grated parmesan
1 lemon, juice

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Salt eggplants and let sweat, 20 minutes. Drizzle with olive oil and bake until soft, 20 minutes.
2. Heat vegetable oil in a skilley over medium-high heat. Add garlic and Italian seasoning cook until fragrant, about 1 minute. Add tomatoes, vinegar and bring the pot to a boil. Reduce the heat to a gently simmer.
3. In a medium-sized bowl, stir ricotta, parmesan, salt to taste and lemon
4. Pour the tomato sauce into an oven proof baking dish. Divide the ricotta filling between the eggplant slices,. Roll the eggplant around the filling and place, seam-side down, in the tomato sauce in the baking dish.
5. Sprinkle parmesan over the top and bake in the oven until bubbly, about 15 minutes. Serve with extra parmesan and some basil sprinkled over the top.

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