Linda CainWhen it comes to Italian cuisine, few things evoke as much joy as a well-prepared dish of eggplant involtini. Imagine a gathering with friends and family, laughter ringing out, and a spread of dishes to choose from. Next to the classic lasagna and plate of bruschettas, you spot the eggplant involtini. The sight alone makes your mouth water. The eggplant, elegantly rolled and stuffed, is like a warm embrace for the taste buds; it beckons everyone to take a bite.
In this article, I’ll take you on a delicious journey through the art of making eggplant involtini, a dish that is close to my heart. This recipe is not just a collection of steps; it’s a story of flavors, childhood memories, and the love of cooking.
You’ll Also Like These Recipes
- Homemade Pizza Dough Recipe
- Honey Soy Chicken Drumsticks, Thighs, or Wings Recipe
- Black Lentils with Spinach Labneh Recipe
What is Eggplant Involtini?
Eggplant involtini is more than a dish; it’s a culinary masterpiece that highlights the zest of Italian cuisine. Essentially, it consists of thinly sliced eggplant that’s been rolled around a savory filling, typically ricotta cheese and herbs, then baked to perfection in marinara sauce. The marriage of crispy, golden-brown eggplant and creamy cheese filling is genuinely something to behold. It’s comfort food at its finest.
The Ingredients
To embark on this culinary adventure, you’ll need:
- Heavy cream, for drizzling
- Freshly grated Parmigiano-Reggiano, for garnish
- 1 large globe eggplant
- Extra virgin olive oil or light canola oil, for frying
- Kosher salt, for seasoning
- Homemade marinara or your favorite tomato sauce
For the filling:
- 1 cup whole milk ricotta cheese, preferably homemade
- 1/2 cup fresh or panko-style breadcrumbs
- 1 tsp. finely chopped fresh thyme
- Zest of 1 organic lemon
- Juice of 1/2 lemon
- 1/4 tsp. freshly cracked black pepper
- 1/4 tsp. smoked paprika
Once you have these ingredients, you’re ready to dive into preparation.
How to Make Eggplant Involtini
Making eggplant involtini is a labor of love. However, the steps are straightforward and fun. Let’s break this down step by step.
Step 1: Prepare the Eggplant
First things first. Grab that large globe eggplant and slice it lengthwise into thin strips. Aim for about a quarter-inch thickness. If they’re too thick, the rolls won’t cook properly.
Sprinkle these slices generously with kosher salt and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness, allowing for a delightful texture later. While you’re waiting, you can tidy up your kitchen or pour yourself a glass of wine; hey, it’s Italian cooking after all!
Step 2: Rinse and Dry
After soaking in the salt, rinse the eggplant strips under cold water to remove the salt. Pat them dry with a clean kitchen towel. You want them dry enough to absorb the flavors later.
Step 3: Fry the Eggplant
In a large skillet, heat the extra virgin olive oil over medium-high heat. Fry each strip of eggplant until they are golden brown on both sides. Take your time with this; a rushed job will land you with soggy eggplant. Once done, set them aside on a paper towel to absorb the excess oil.
Step 4: Make the Filling
While the eggplant cools, it’s time to make the filling. In a mixing bowl, combine ricotta cheese, breadcrumbs, thyme, lemon zest, lemon juice, black pepper, and smoked paprika. Give it a good mix until well blended. The filling should be thick yet spreadable. Taste it – yes, you’ll want to ensure it’s seasoned to perfection.
Step 5: Assemble the Rolls
Now comes the fun part. Take a slice of fried eggplant, place a generous spoonful of the filling at one end, and roll it up tightly. Secure the roll with a toothpick if you like, but sometimes they hold up perfectly fine by themselves. Repeat this until you’ve filled all your eggplant strips.
Step 6: Prepare the Marinara Sauce
In the same skillet, prepare your marinara sauce, if homemade. Otherwise, warm your favorite tomato sauce.
Step 7: Bake the Involtini
In a baking dish, spread a layer of marinara sauce at the bottom. Place the eggplant rolls seam side down in the dish. Pour more sauce over the top.
To top it off, drizzle a little heavy cream for that rich finish. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until everything is bubbly and the eggplant is tender.
Notes
- Make it Ahead: You can prep the rolls, store them in the fridge, and bake just before serving.
- Use Fresh Ingredients: Fresh herbs and high-quality cheese make a world of difference.
- Double the Recipe: Involtini freeze beautifully so you can enjoy them later.
- Try Different Cheeses: Feel free to experiment with different cheeses for the filling based on your preference.
- Don’t Skip the Lemon: It brightens the flavors and adds a lovely twist.
Storage Tips
Eggplant involtini can be stored in an airtight container in the fridge for up to four days. If freezing, layer the rolls between parchment paper in a suitable dish or container. They can last in the freezer for up to three months. Just be sure to thaw them in the fridge before reheating.
Nutrition Information
Each serving of eggplant involtini boasts approximately:
- Calories: 350
- Protein: 16g
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 5g
Serving Suggestions
Here are some delightful serving suggestions to elevate your eggplant involtini experience:
- A Fresh Salad: A side of arugula with lemon vinaigrette complements the richness perfectly.
- Crusty Bread: A warm loaf of Italian bread, perfect for soaking up the marinara sauce.
- Roasted Vegetables: Add some seasonal veggies like zucchini or bell peppers roasted to perfection.
- Pasta: Serve it alongside a simple spaghetti Aglio e Olio; the flavors marry beautifully.
- Wine Pairing: A glass of Chianti or a light Pinot Grigio enhances the meal.
Substitutes for Eggplant Involtini
If eggplant isn’t your thing or you want to try something new, consider these alternatives:
- Zucchini: Thinly sliced zucchini rolls offer a similar texture and flavor profile.
- Bell Peppers: Use roasted bell pepper halves as a vibrant and sweet alternative.
- Pasta Sheets: No eggplant? Try lasagna sheets for a different twist!
- Mushrooms: Large portobello mushroom caps can be a hearty vessel for your filling.
- Sweet Potatoes: Thinly sliced sweet potatoes can offer a unique sweetness and creaminess.
Eggplant Involtini
Ingredients
Equipment
Method
- First things first. Grab that large globe eggplant and slice it lengthwise into thin strips. Aim for about a quarter-inch thickness. If they’re too thick, the rolls won’t cook properly.
- Sprinkle these slices generously with kosher salt and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness, allowing for a delightful texture later. While you’re waiting, you can tidy up your kitchen or pour yourself a glass of wine; hey, it’s Italian cooking after all!
- After soaking in the salt, rinse the eggplant strips under cold water to remove the salt. Pat them dry with a clean kitchen towel. You want them dry enough to absorb the flavors later.
- In a large skillet, heat the extra virgin olive oil over medium-high heat. Fry each strip of eggplant until they are golden brown on both sides. Take your time with this; a rushed job will land you with soggy eggplant. Once done, set them aside on a paper towel to absorb the excess oil.
- While the eggplant cools, it’s time to make the filling. In a mixing bowl, combine ricotta cheese, breadcrumbs, thyme, lemon zest, lemon juice, black pepper, and smoked paprika. Give it a good mix until well blended. The filling should be thick yet spreadable. Taste it – yes, you’ll want to ensure it’s seasoned to perfection.
- Now comes the fun part. Take a slice of fried eggplant, place a generous spoonful of the filling at one end, and roll it up tightly. Secure the roll with a toothpick if you like, but sometimes they hold up perfectly fine by themselves. Repeat this until you’ve filled all your eggplant strips.
- In the same skillet, prepare your marinara sauce, if homemade. Otherwise, warm your favorite tomato sauce.
- In a baking dish, spread a layer of marinara sauce at the bottom. Place the eggplant rolls seam side down in the dish. Pour more sauce over the top.
- To top it off, drizzle a little heavy cream for that rich finish. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until everything is bubbly and the eggplant is tender.
Nutrition
Notes
- Make it Ahead: You can prep the rolls, store them in the fridge, and bake just before serving.
- Use Fresh Ingredients: Fresh herbs and high-quality cheese make a world of difference.
- Double the Recipe: Involtini freeze beautifully so you can enjoy them later.
- Try Different Cheeses: Feel free to experiment with different cheeses for the filling based on your preference.
- Don’t Skip the Lemon: It brightens the flavors and adds a lovely twist.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this vegetarian?
Absolutely! This recipe is already vegetarian. You can also opt for vegan cheese for a plant-based version.
2. What can I serve with involtini?
Think alongside a fresh salad, garlic bread, or pasta. Balanced flavors work best.
3. What if I don’t have ricotta cheese?
In a pinch, cottage cheese can work as a substitute, though the flavor and texture will differ slightly.
4. Can I bake instead of frying the eggplant?
Yes! You can slice and bake the eggplant strips with a drizzle of olive oil until tender.
5. Is this recipe good for meal prep?
Definitely! Eggplant involtini stores well in the refrigerator and tastes even better when reheated.
Conclusion
Eggplant involtini is more than just a dish; it’s a celebration of flavors and memories. Whether you’re cooking for friends, family, or even just yourself, the process brings joy and satisfaction. Embrace the simplicity and depth of the dish. With every bite, you’ll discover a story from the heart of Italy, all while enjoying the experience of cooking. So roll up those eggplant slices, gather your loved ones, and savor the taste of traditional Italian cuisine right at your table.
