Eggplant Involtini
If you’re looking for a delicious vegetarian Italian dinner, this Eggplant Involtini recipe is sure to become a favorite. Thin slices of roasted eggplant are rolled around a savory filling of melted provolone cheese, spinach, garlic, and oregano, then baked in a rich tomato sauce and topped with Parmigiano Reggiano until bubbly and golden. The result is a comforting, restaurant-quality meal that’s surprisingly easy to make at home.
Perfect for weeknight dinners, Sunday family meals, or entertaining guests, Eggplant Involtini offers all the flavors of classic Italian comfort food without feeling heavy. Serve it alongside crusty Italian bread, a crisp green salad, or your favorite pasta for a complete meal. Whether you’re searching for an authentic eggplant recipe, a hearty meatless entrée, or a creative way to enjoy fresh eggplant, this easy baked Eggplant Involtini delivers incredible flavor in every bite.
Ingredients
- Extra virgin olive oil
- Thin lengthwise slices eggplant
- Salt
- Pepper
- 1tbsp minced garlic
- 1 1/2 cups grated cheese such as provolone
- 1tbsp dried oregano
- 1/3 cup chopped cooked spinach or Swiss chard
- 2 cups tomato sauce
- Grated Parmigiano Reggiano cheese for sprinkling on top
Directions
- Preheat oven to 350F
- Oil 2 baking sheets and set aside.
- Cut the stem and ends of each eggplant. Cut ¼-inch thick lengthwise slices. Season the slices with salt pepper. Arrange the slices in a single layer on the baking sheets. Repeat with remaining slices.
- Bake the slices for 10-12 minutes or just until they soften and are tender when pierced with a knife.
- Let the slices cool until easy to handle.
- In a bowl combine the garlic, provolone( or other cheese) in a bowl with the spinach and oregano; add 1 tablespoon olive oil.
- Use a spoon to spread about 2 tablespoons of the mixture lengthwise on each slice.
- Starting at one end, roll each slice up like a jelly roll and place the rolls in a casserole dish spread with a thin layer of tomato sauce.
- Top the dish with the remaining sauce and dot the top with the grated cheese.
- Cover with aluminum foil and bake for 30 minutes. Uncover the dish and bake 10 minutes longer.
- Serve hot.
Comments
No comments on this recipe.