Teresa's Recipes
Involtini Di Melanzane
Involtini Di Melanzane is a delightful and sophisticated Italian dish that showcases the rich flavors of grilled eggplant. These elegant rolls are filled with a creamy mixture of ricotta cheese, fresh spinach, and aromatic herbs, all enveloped in a luscious marinara sauce. This dish not only brings a taste of Italy to your table but also offers a beautiful presentation, making it perfect for gatherings. Traditionally enjoyed in Southern Italy, involtini is a celebration of seasonal produce and culinary heritage, often served during family gatherings and festive occasions.
Ingredients
- 2 large, sliced lengthwise into thin strips Eggplants
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
- 2 cloves, minced Garlic
- 1/4 cup, chopped Fresh basil
- 1/2 cup, grated, plus extra for topping Parmesan cheese
- 2 cups, cooked and chopped Spinach
- 1 cup Ricotta cheese
- 2 cups, divided Marinara sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 21g
- Carbs: 25g
- Protein: 15g
- Sodium: 450mg
- Sugar: 8g
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
- Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper.
- Grill the eggplant slices for 2-3 minutes on each side, or until they are tender and have nice grill marks. Set aside to cool.
- In a mixing bowl, combine the ricotta cheese, cooked and chopped spinach, grated Parmesan cheese, chopped basil, minced garlic, salt, and pepper. Mix well until all ingredients are combined.
- On each grilled eggplant slice, place a generous spoonful of the ricotta mixture and roll it up tightly from one end to the other.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking.
- Arrange the rolled eggplant slices seam side down in the baking dish in a single layer.
- Pour the remaining marinara sauce over the eggplant rolls, ensuring they are well-covered.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle additional grated Parmesan cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve the Involtini Di Melanzane hot, garnished with fresh basil leaves for a pop of color and flavor.
Tips
- For a spicier kick, add a pinch of red pepper flakes to the ricotta mixture.
- You can substitute the spinach with other greens, such as Swiss chard or kale, for a different flavor profile.
- If you want a vegan version, try using cashew cheese or tofu instead of ricotta.