Easy Eggplant Involtini Recipe (Vegetarian)

Easy Eggplant Involtini Recipe (Vegetarian)
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A delicious vegetarian dish. this easy eggplant involtini recipe is made with roasted sliced eggplant rolled around a ricotta cheese filling with lemon honey and breadcrumbs; baked in pasta sauce.

Ingredients For Easy Eggplant Involtini:

  • 2 medium eggplants
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup Italian breadcrumbs
  • ¾ cup part skim ricotta cheese
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 tsp Lemon zest
  • 2 tsp lemon juice
  • 1 tbsp honey
  • 2 cups prepared marinara
  • Grated Parmesan cheese as topping

How To Make Vegetarian Eggplant Involtini?

  • Preheat the oven to 400 degrees. Trim the stems off of the eggplants. Slice the eggplants lengthwise into ¼ inch slices. There should be about 12 slices.
  • Line a cookie sheet with foil and spray it evenly with cooking spray. Lay the eggplant slices in an even layer on the cookie sheet. Spray the tops of the eggplants evenly with cooking spray. Sprinkle the tops of the eggplant slices evenly with salt and pepper (about ¼ to ½ tsp. of each). Place the cookie sheet in the oven to roast the eggplant. Cook 10 minutes. Flip the eggplant slices over and return to the oven to cook for 10 more minutes.
  • In the meantime, prepare the filling. In a small bowl, add the breadcrumbs, ricotta, ½ tsp. salt, ¼ tsp. pepper, lemon zest, lemon juice, and honey. Stir until well combined.
  • Once the eggplant is cool enough to handle, place about 2 tbsp. of the ricotta filling on the wide edge of the eggplant slices. Roll the eggplant around the ricotta filling, ending with the seam side underneath.
  • Add the marinara sauce to the bottom of a baking dish. Nestle the rolled eggplant down into the marinara sauce (again seam side down).
  • Bake in the 400 degree oven for 25 minutes. Serve warm with some of the marinara sauce spooned on top of each involtini. Garnish with optional parmesan cheese.
eggplant involtini

Eggplant Involtini

Gimme Yummy
Roasted sliced eggplant rolled around a ricotta filling with lemon honey and breadcrumbs; baked in pasta sauce.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Lunch, Vegetarian
Cuisine Italian
Servings 4 people
Calories 262 kcal

Ingredients
  

  • 2 medium eggplants
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup Italian breadcrumbs
  • ¾ cup part skim ricotta cheese
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 tsp Lemon zest
  • 2 tsp lemon juice
  • 1 tbsp honey
  • 2 cups prepared marinara
  • Grated Parmesan cheese as topping

Instructions
 

  • Preheat the oven to 400 degrees. Trim the stems off of the eggplants. Slice the eggplants lengthwise into ¼ inch slices. There should be about 12 slices.
  • Line a cookie sheet with foil and spray it evenly with cooking spray. Lay the eggplant slices in an even layer on the cookie sheet. Spray the tops of the eggplants evenly with cooking spray. Sprinkle the tops of the eggplant slices evenly with salt and pepper (about ¼ to ½ tsp. of each). Place the cookie sheet in the oven to roast the eggplant. Cook 10 minutes. Flip the eggplant slices over and return to the oven to cook for 10 more minutes.
  • In the meantime, prepare the filling. In a small bowl, add the breadcrumbs, ricotta, ½ tsp. salt, ¼ tsp. pepper, lemon zest, lemon juice, and honey. Stir until well combined.
  • Once the eggplant is cool enough to handle, place about 2 tbsp. of the ricotta filling on the wide edge of the eggplant slices. Roll the eggplant around the ricotta filling, ending with the seam side underneath.
  • Add the marinara sauce to the bottom of a baking dish. Nestle the rolled eggplant down into the marinara sauce (again seam side down).
  • Bake in the 400 degree oven for 25 minutes. Serve warm with some of the marinara sauce spooned on top of each involtini. Garnish with optional parmesan cheese.
Keyword Eggplant Involtini


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