Eggplant Involtini with Ricotta, Spinach and Tomato Basil Sauce

Name: Eggplant Involtini with Ricotta, Spinach and Tomato Basil Sauce
Total time: 20 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 medium eggplants, sliced lengthwise into 1/4-inch (6 mm) strips; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 cup (250 g) ricotta cheese; 1/2 cup (50 g) grated Parmesan cheese; 1 cup (30 g) fresh spinach, finely chopped; 1 large egg; 1 teaspoon lemon zest; 1/2 teaspoon dried oregano; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 can (14 oz / 400 g) crushed tomatoes; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper, to taste; Fresh basil leaves; Extra grated Parmesan cheese

Wassafatouma

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20 mins

4 Servings

Involtini are little Italian rolls, and in this version tender roasted eggplant wraps around a creamy ricotta and spinach filling. They bake in a simple garlicky tomato sauce until bubbling, a lighter alternative to eggplant Parmesan. Serve them with crusty bread or a green salad for a meatless main.

Eggplant Involtini with Ricotta, Spinach and Tomato Basil Sauce

Preparation Steps

1Step 1

Heat the oven to 400°F (200°C). Brush the eggplant slices on both sides with olive oil, season with salt and pepper and spread them on baking sheets. Roast for 10 to 12 minutes, until soft and bendable, then let them cool. Lower the oven to 375°F (190°C).

2Step 2

While the eggplant roasts, make the sauce. Warm the olive oil in a saucepan over medium heat and cook the onion and garlic for about 3 minutes, until soft.

3Step 3

Add the crushed tomatoes, dried basil, red pepper flakes, salt and pepper. Simmer for 10 minutes, stirring now and then, until slightly thickened.

4Step 4

Stir the ricotta, Parmesan, spinach, egg, lemon zest, oregano, salt and pepper together in a bowl until well mixed.

5Step 5

Spread a thin layer of sauce over the bottom of a baking dish. Place 1 to 2 tablespoons of filling at the wide end of each eggplant slice, roll it up and set it seam-side down in the dish.

6Step 6

Spoon the rest of the sauce over the rolls and bake for about 20 minutes, until the sauce is bubbling and the filling is hot and set.

7Step 7

Scatter with fresh basil and extra Parmesan and serve warm.

Tips & Variations

Choose eggplants that are long rather than round so you get wide slices that roll easily.
Swap the spinach for chopped fresh basil, or top the rolls with shredded mozzarella for the last 5 minutes of baking.
Refrigerate leftovers in a covered dish for up to 3 days and reheat in the oven or microwave until steaming hot.

Eggplant Involtini with Ricotta, Spinach and Tomato Basil Sauce

Preparation Steps

Tips & Variations

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