| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 33g | 10g | 28g |
| sugars | fibre | protein | salt |
| 13g | 9g | 18g | 1.2g |
Why I Love Italian Eggplant Involtini
There are few experiences as enthralling as witnessing the sumptuous dance of flavors, colors, and cultures on a plate. One such experience, the Eggplant Involtini, an Italian delight, beautifully harmonizes simplicity and taste in a suitably delightful gastronomic performance. For a palate acquainted with the Gujarati and West Coast freshness, the charismatic, Italian essence of Eggplant Involtini is indeed an exploration of a delightful new world.
The Love for Eggplant Involtini
I love cooking meals that initiate an engaging conversation around the table, Eggplant Involtini happens to be one of them. Imagine rustic eggplants, delicately sliced and graced by olive oil, swaddled around a heart of creamy ricotta and parmesan cheeses spiced with aromatic herbs and garlic. Then picture it lounging in zesty marinara sauce showered with mozzarella cheese, garnished with fresh herbs for that final touch. The result is a delightful parcel of Italian finesse, neatly ensconced within its eggplant shroud which is immensely heartwarming.
An Ode to Italian Cuisine
The Eggplant Involtini is a nod to the richness and depth of Italian cuisine that I have admired since my childhood in California. I have always enjoyed the simplicity and depth in dishes such as these, which remind me of the homey, nostalgic flavors that I’ve grown up with. Drawing inspiration from my favorite Italian chef, Giada De Laurentiis, this dish seamlessly assimilates the warmth of Italian homes and the vibrancy of California into my own kitchen.
The way this dish incorporates simple ingredients to create a symphony of flavors reminds me of the warm, layered Gujarati dishes I grew up with. Eggplant Involtini serves perfectly with a side of crispy bruschetta or a cool leafy salad, further enhancing its Italian roots.
Each time I enjoy Eggplant Involtini, I celebrate the union of cultures, imprinting my love for fusion cooking even further. The applauded arrival of this dish on the dinner table not only reflects my harmonious journey blending West Coast freshness with my Gujarati roots but also opens a world of flavor for everyone present at the dining table. Embark on your personal journey of flavors with this wonderful Eggplant Involtini recipe!
What You’ll Need
- 3 large eggplants, cut lengthwise into 1/2-inch-thick slices
- 3/4 cup of olive oil
- Salt, to taste
- 1 cup of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1/4 cup of finely chopped fresh basil
- 1/4 cup of finely chopped fresh parsley
- 1/2 teaspoon of finely chopped garlic
- 1/2 teaspoon of black pepper
- 2 cups of marinara sauce
- 1/2 cup of mozzarella cheese, shredded
- Additional fresh basil and parsley leaves for garnish
Method
Step One
To start, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Then lay out the eggplant slices on two baking sheets. Brush both sides of the eggplant slices with olive oil and sprinkle with salt.
Step Two
Roast the eggplant slices in the preheated oven for 15 minutes, then flip and roast them for another 15 minutes, or until they are soft and lightly golden. Allow the eggplants to cool.
Step Three
While the eggplants are cooling, in a mixing bowl, combine the ricotta cheese, parmesan cheese, chopped basil, chopped parsley, chopped garlic and black pepper. Mix well to blend.
Step Four
Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Pour 1 cup of your marinara sauce into the bottom of a 9×13-inch baking dish and spread it out evenly.
Step Five
Take each slice of cooled eggplant and spread a spoonful of the cheese mixture on one end. Roll up the eggplant tightly and place it seam side down in the baking dish. Repeat this until all your eggplant and mixture are used up.
Step Six
Pour the remaining marinara sauce over the rolled eggplants and sprinkle the shredded mozzarella cheese on top.
Step Seven
Put the baking dish in the oven and bake for 25 minutes, or until the cheese is melted and slightly browned and the sauce is bubbling. Allow the dish to cool somewhat before serving.
Step Eight
Garnish with fresh basil and parsley leaves, and additional cheese if desired, before serving. Enjoy your delicious Eggplant Involtini!
