Eggplant Involtini with Ricotta & Spinach in Tomato Basil Sauce
*Tender roasted eggplant slices rolled up with creamy ricotta-spinach filling, baked in a flavorful tomato basil sauce — a vegetarian classic with Italian soul!*
### Servings: 4
### ⏱ Total Time: 50 minutes (Prep: 15 | Cook: 35)
### Calories: ~320 kcal per serving
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### Ingredients
#### For the Eggplant Rolls:
– 2 medium *eggplants*, sliced lengthwise into ¼-inch strips
– 2 tbsp *olive oil*
– *Salt & pepper*, to taste
#### For the Filling:
– 1 cup *ricotta cheese*
– ½ cup *grated Parmesan cheese*
– 1 cup *fresh spinach*, chopped
– 1 large *egg*
– 1 tsp *lemon zest*
– ½ tsp *dried oregano*
– Salt & black pepper, to taste
#### For the Tomato Basil Sauce:
– 2 tbsp *olive oil*
– 1 small *onion*, finely chopped
– 2 cloves *garlic*, minced
– 1 can (14 oz) *crushed tomatoes*
– ½ tsp *dried basil*
– ¼ tsp *red pepper flakes* (optional)
– Salt & pepper, to taste
#### For Garnish:
– *Fresh basil leaves*
– Extra *Parmesan cheese*
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## Instructions
### 1️⃣ Roast the Eggplant
1. Preheat oven to *400°F (200°C)*.
2. Brush eggplant slices lightly with *olive oil, season with **salt & pepper*.
3. Arrange on a baking sheet in a single layer.
4. Roast for *10–12 minutes*, flipping halfway, until tender and flexible. Let cool slightly.
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### 2️⃣ Make the Filling
1. In a bowl, combine:
– *Ricotta*
– *Parmesan*
– *Chopped spinach*
– *Egg*
– *Lemon zest*
– *Oregano*
– Salt & pepper
2. Mix until smooth and well combined.
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### 3️⃣ Prepare the Tomato Basil Sauce
1. Heat *olive oil* in a pan over medium heat.
2. Sauté *onion* for 2–3 minutes until soft.
3. Add *garlic* and cook another minute.
4. Stir in *crushed tomatoes, **basil, **red pepper flakes*, and season to taste.
5. Simmer for *10 minutes*, stirring occasionally.
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### 4️⃣ Assemble the Involtini
1. Reduce oven temp to *375°F (190°C)*.
2. Spread a layer of tomato sauce in the bottom of a baking dish.
3. Place 1–2 tablespoons of filling on one end of each eggplant slice.
4. Roll up tightly and place *seam-side down* in the dish.
5. Spoon remaining sauce over the rolls.
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### 5️⃣ Bake & Serve
1. Bake for *20 minutes*, uncovered, until hot and bubbly.
2. Garnish with *fresh basil* and extra *Parmesan*.
3. Serve warm — enjoy with crusty bread or a green salad!
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## Nutrition (Per Serving)
– *Calories:* ~320 kcal
– *Protein:* ~15g
– *Carbs:* ~14g
– *Fat:* ~23g
– *Fiber:* ~4g
– *Sodium:* ~500mg
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## ❓ Q&A: Eggplant Involtini Edition
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### Q: Can I make this ahead of time?
*A:* Yes! Assemble everything (including sauce), cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
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### Q: Can I use zucchini instead of eggplant?
*A:* Totally! Slice zucchini lengthwise into thin strips, grill or roast them just like eggplant, then proceed with the recipe.
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### Q: Can I freeze Eggplant Involtini?
*A:* Yes. Freeze in a covered baking dish before baking, then bake straight from frozen at 375°F for 40–45 minutes.
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### Q: Can I make it vegan?
*A:* Yup!
– Use vegan ricotta (like tofu-based or cashew ricotta)
– Replace Parmesan with nutritional yeast
– Use a flax egg (1 tbsp ground flax + 3 tbsp water)
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### Q: What should I serve it with?
*A:*
– Garlic bread or focaccia
– A crisp arugula salad
– Polenta or orzo pasta
– A glass of red wine (Chianti or Pinot Noir)
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### Q: What does “Involtini” mean?
*A:* It means “little rolls” in Italian — usually thin slices of meat, fish, or vegetables rolled around a filling. This eggplant version is a lighter, veggie-packed take on the classic!
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## Final Thoughts
Eggplant Involtini is the *perfect dish for when you want comfort food that still feels fresh and elegant*. It’s vegetarian, meal-prep friendly, and incredibly flavorful thanks to the garlicky tomato sauce and creamy ricotta-spinach filling.
Want this turned into a printable card or adjusted for a keto/gluten-free diet? Just let me know and I’ve got your back!