Are you ready to discover the perfect balance between richness and freshness? Our Eggplant Involtini with Ricotta and Spinach brings a lush and satisfying flavor with every bite. The creamy ricotta perfectly complements the tender eggplant, while a hint of nutmeg adds a delightful aroma. This dish, with its vibrant presentation, is ideal for a quick, yet impressive weeknight dinner. Ready in less than 40 minutes, it's a wholesome meal brimming with Italian charm!
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- 1 large eggplant, sliced lengthwise into 1/4 inch slices
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/4 cup parmesan cheese, grated
- 1 medium egg
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- 1 teaspoon olive oil
- 2 cups marinara sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and black pepper.
- Grill or broil the eggplant slices until they are flexible and slightly browned, about 2-3 minutes on each side.
- In a bowl, mix together the ricotta cheese, chopped spinach, parmesan cheese, egg, garlic, nutmeg, salt, and pepper until well combined.
- Spread a thin layer of the ricotta mixture onto each eggplant slice and roll them up tightly.
- Pour 1 cup of marinara sauce into the bottom of a baking dish.
- Place the rolled eggplant involtini seam-side down in the baking dish.
- Cover the involtini with the remaining marinara sauce.
- Bake for 20-25 minutes, until heated through and bubbly.
- Garnish with fresh basil before serving.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 18g | Protéines: 12g | Fat: 14g | Sucre: 7g