Grilled Eggplant Involtini with ricotta and spinach is a delightful vegetarian dish that showcases tender eggplant slices rolled around a creamy cheese filling. The eggplants are grilled to perfection, enhancing their smoky flavor, while the ricotta and spinach mixture adds richness and freshness. This savory dish is not only visually appealing but also versatile, accommodating various fillings. To uncover tips for perfecting this artful recipe, exploring variations and customer feedback can inspire culinary creativity.

Contents

Ingredients Needed for Grilled Eggplant Involtini

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Grilled Eggplant Involtini is a delightful Italian dish that features thin slices of grilled eggplant rolled around a savory filling, usually made of ricotta, herbs, and cheese.

It’s a perfect dish for vegetarians and a great choice for family gatherings or dinner parties. With a preparation time of about 30 minutes and an additional 20 minutes for grilling, this recipe provides a flavorful and elegant option that’s both satisfying and healthy.

Ingredients Needed for Grilled Eggplant Involtini:

2 large eggplants
1 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
Salt and black pepper to taste
1/2 cup marinara sauce
Olive oil for brushing
Additional basil leaves for garnish (optional)

Cooking Steps:

Prepare the Eggplant: Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle both sides with salt and allow them to sit for about 10 minutes to draw out moisture. Rinse and pat dry with a paper towel.
Grill the Eggplant: Preheat your grill or grill pan to medium-high heat. Brush each eggplant slice with olive oil and place them on the grill. Cook for about 3-4 minutes on each side, or until they are softened and have grill marks. Remove from heat and set aside.
Prepare the Filling: In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped basil, parsley, garlic powder, salt, and pepper. Mix until well combined.
Assemble the Involtini: Preheat your oven to 375°F (190°C). On a flat surface, take one grilled eggplant slice, place a generous spoonful of the cheese mixture at one end, and roll it tightly into a log. Repeat this process with the remaining eggplant slices and filling.
Arrange in Baking Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the rolled eggplant involtini seam-side down in the dish, and cover them with the remaining marinara sauce.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Serve: Garnish the dish with additional fresh basil leaves if desired. Serve warm and enjoy!

Variations and Tips:

Meat Option: For a non-vegetarian twist, you can mix in cooked ground meat into the cheese filling.
Herb Variations: Feel free to add other herbs like thyme or oregano for more flavor.
Cheese Alternatives: Use goat cheese or feta for a different flavor profile.
Sauce Substitutes: Experiment with pesto or white sauce instead of marinara for a variation in taste.
Make Ahead: Prepare the involtini in advance and refrigerate before baking. Just be sure to add a little extra baking time.

Enjoy this deliciously elegant dish that celebrates the flavors of grilled eggplant and creamy cheese!

Preparing the Eggplant Slices

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Grilled Eggplant Involtini is a delightful Italian-inspired dish that features tender eggplant slices rolled around a savory ricotta filling, then grilled to perfection. This dish is ideal for vegetarians and health-conscious diners alike, offering a flavorful and satisfying option for lunch or dinner.

With a preparation time of approximately 30 minutes, followed by grilling time, it’s a quick and elegant meal that will impress family and friends.

Ingredients:

2 medium-sized eggplants
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Olive oil for brushing
Marinara sauce (for serving)

Cooking Steps:

Slice the Eggplant: Begin by trimming both ends of the eggplants. Using a mandoline or a sharp knife, slice the eggplants lengthwise into thin strips, about 1/4-inch thick.
Salt the Eggplant: Lay the eggplant slices on a clean surface or in a colander. Sprinkle both sides generously with salt to help draw out moisture and reduce bitterness. Let them sit for about 20 minutes, then rinse and pat dry with paper towels.
Prepare the Filling: In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, basil, parsley, salt, and pepper. Mix until all ingredients are well incorporated.
Grill the Eggplant: Preheat your outdoor grill or a grill pan over medium heat. Brush both sides of the eggplant slices with olive oil. Grill the slices for about 3-4 minutes on each side, until they are tender and have nice grill marks. Remove from the grill and let cool slightly.
Assemble the Involtini: On a grilled eggplant slice, place about 1-2 tablespoons of the cheese filling on one end. Roll the eggplant tightly around the filling and secure it with a toothpick if necessary. Repeat with the remaining slices and filling.
Final Grill: Place the assembled involtini back on the grill seam-side down. Grill for an additional 5-7 minutes, until heated through and cheese is slightly melted.
Serve: Remove the involtini from the grill and serve warm, drizzled with marinara sauce. Garnish with additional fresh herbs if desired.

Variations & Tips:

Adding Vegetables: For a more varied flavor, consider adding sautéed spinach or roasted red peppers to the cheese filling.
Herbed Cheese: Experiment with different herbs or even add some lemon zest to the ricotta for extra brightness.
Make Ahead: The eggplant can be grilled in advance and stored in the refrigerator for a day. Assemble the involtini right before grilling for a quick meal.
Vegan Option: Substitute the cheese with a vegan ricotta made from blended nuts or tofu, adding nutritional yeast for a cheesy flavor.
Serving Suggestion: These involtini pair well with a simple side salad or steamed vegetables for a complete meal.

Making the Ricotta and Spinach Filling

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Grilled Eggplant Involtini is a delightful Italian dish that features thin slices of eggplant rolled up with a creamy ricotta and spinach filling, making it a fantastic option for vegetarians and anyone looking to enjoy a light yet satisfying meal.

Perfect for a cozy family dinner or an impressive gathering, this recipe can be prepared in about 20 minutes, not including the time it takes to grill the eggplant.

Ingredients:

1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
1 egg yolk
1 tablespoon olive oil

Cooking Steps:

In a medium bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, salt, black pepper, and nutmeg (if using). Mix well until all ingredients are fully incorporated.
Add the egg yolk to the mixture and stir until it forms a smooth filling.
In a small skillet, heat the olive oil over medium heat. Add the filling mixture and cook for about 2-3 minutes, stirring gently, until the spinach is wilted and the filling is warm. Remove from heat and set aside to cool slightly.

Variations:

For a richer flavor, consider adding various herbs like basil, parsley, or oregano to the filling.
You can replace spinach with other greens such as Swiss chard or kale, depending on your preference.
If you’re looking for a creamier texture, fold in some cream cheese or mascarpone cheese to the ricotta mixture.

Tips:

Make sure to drain your ricotta cheese well to avoid excess moisture in the filling.
You can prepare the filling ahead of time and refrigerate it until you’re ready to assemble your involtini.
Adjust seasoning to taste, and don’t hesitate to experiment with different cheeses for a unique twist on the classic recipe.

Seasoning Your Filling to Perfection

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Grilled Eggplant Involtini is a delightful vegetarian dish that features tender grilled eggplant slices rolled up with a flavorful filling, making it perfect for impressing guests or enjoying on a cozy family dinner night. This dish has a Mediterranean flair and can be enjoyed hot or cold, making it versatile for different occasions. Prep time is approximately 20 minutes, with an additional 30 minutes for assembly and cooking.

Ingredients:

2 large eggplants
1 cup ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1 teaspoon dried oregano
Salt and pepper, to taste
Olive oil, for brushing
Marinara sauce, for serving (optional)

Cooking Steps:

Prepare the Eggplants: Slice the eggplants lengthwise into 1/4-inch thick strips. Preheat your grill or grill pan over medium heat. Brush each slice lightly with olive oil and sprinkle with salt and pepper.
Grill the Eggplants: Place the eggplant slices on the grill. Cook for about 4-5 minutes on each side until they’re tender and have nice grill marks. Remove and set aside to cool slightly.
Make the Filling: In a mixing bowl, combine the ricotta cheese, grated mozzarella, grated Parmesan, minced garlic, fresh basil, oregano, salt, and pepper. Mix thoroughly to guarantee the flavors blend well.
Assemble the Involtini: Take a grilled eggplant slice and spoon about 2 tablespoons of the cheese filling at one end. Carefully roll the eggplant slice around the filling, securing it with a toothpick if necessary. Repeat this process until all slices are filled and rolled.
Cook the Involtini: Preheat the oven to 375°F (190°C). Place the rolled involtini in a baking dish. If desired, pour a layer of marinara sauce over the top. Bake for 20-25 minutes until heated through and slightly golden.
Serve: Remove from the oven and allow to cool slightly before serving. Drizzle with additional olive oil or sprinkle with fresh basil for garnish.

Variations & Tips:

Add Some Spice: For a kick, consider adding red pepper flakes to the cheese mixture.
Season with Fresh Herbs: Experiment with other herbs such as thyme or parsley for a different flavor profile.
Meat Lover’s Version: For those who enjoy meat, you can mix in some cooked Italian sausage or ground beef into the cheese filling.
Make Ahead: These involtini can be assembled ahead of time and stored in the refrigerator for a day before baking.
Grill Alternatives: If you don’t have a grill, you can broil the eggplant slices in the oven instead.
Serving Suggestions: Pair with a fresh salad or garlic bread for a complete meal.

Enjoy your homemade Grilled Eggplant Involtini, bursting with flavor and colors that’s sure to please any palate!

Grilling the Eggplant Slices

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Grilled Eggplant Involtini is a delightful and elegant dish that combines the smoky flavor of grilled eggplant with a creamy filling, making it perfect for vegetarians and anyone looking for a healthy yet indulgent meal. This dish is not only delicious but also visually appealing, making it ideal for entertaining guests or serving at family dinners.

With a preparation time of approximately 30 minutes and an additional cooking time of 15 minutes, it’s a relatively quick and simple recipe that showcases seasonal ingredients beautifully.

Ingredients

2 large eggplants
Olive oil
Salt, to taste
Ground black pepper, to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
1 cup marinara sauce
Fresh parsley, for garnish

Cooking Steps

1. Prepare the Eggplants: Slice the eggplants lengthwise into 1/4-inch thick slices.

Lay the slices on a baking sheet, sprinkle with salt, and allow them to sit for about 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

2. Grill the Eggplants: Preheat your grill to medium-high heat. Brush both sides of the eggplant slices lightly with olive oil and season with salt and pepper.

Grill the slices for about 3-4 minutes on each side until they are tender and have nice grill marks. Remove from heat and set aside to cool slightly.

3. Prepare the Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and chopped basil.

Mix until well combined.

4. Assemble the Involtini: Take one grilled eggplant slice, place a spoonful of the cheese filling at one end, and roll it up gently.

Repeat this with the remaining eggplant slices and filling.

5. Bake: Preheat your oven to 350°F (175°C). Spread a layer of marinara sauce at the bottom of a baking dish.

Place the rolled eggplant involtini seam-side down in the dish and cover with additional marinara sauce. Sprinkle with extra mozzarella cheese on top.

6. Cook: Bake the dish in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown.

7. Serve: Garnish with fresh parsley and extra basil if desired. Serve warm and enjoy your delicious Grilled Eggplant Involtini!

Variations and Tips

Cheese Alternatives: Feel free to substitute the ricotta with goat cheese, feta, or even a vegan cheese alternative if you’re looking for a different flavor.
Vegetable Add-ins: You can mix in sautéed spinach, mushrooms, or bell peppers into the cheese filling for added flavor and nutrients.
Grilling Method: If you don’t have a grill, you can use a grill pan on the stovetop or roast the eggplant slices in an oven at 400°F (200°C) until tender.
Make Ahead: You can prepare the involtini in advance and bake them just before serving for an easy dinner option.
Serving Suggestions: Pair your Involtini with a fresh salad or crusty bread to round out the meal.

Assembling the Involtini

SAVE IT

Grilled Eggplant Involtini is a delightful Italian dish that features grilled eggplant slices rolled with a savory filling, typically made of ricotta, herbs, and spices. This recipe is perfect for vegetarians or anyone looking to enjoy a light yet satisfying meal. The total preparation time averages around 30-40 minutes, making it an excellent choice for a weeknight dinner or a special gathering with friends and family.

Ingredients:

2 medium eggplants
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 garlic clove, minced
1 cup marinara sauce
Olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions:

Preheat your grill or grill pan to medium-high heat.
Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle salt on both sides and let them sit for about 10 minutes to draw out moisture. Rinse with cold water and pat dry.
Brush both sides of the eggplant slices with olive oil and grill them for about 4-5 minutes on each side, until they are tender and have nice grill marks. Remove from the grill and let them cool slightly.
In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped basil, minced garlic, salt, and pepper. Mix well until combined.
On a flat surface, take a grilled eggplant slice and place a spoonful of the cheese mixture at one end. Roll it up gently, securing the filling inside, and place seam-side down in a greased baking dish. Repeat with the remaining eggplant and filling.
Once assembled, pour marinara sauce evenly over the eggplant rolls. Sprinkle any remaining mozzarella on top.
Bake the assembled involtini in a preheated oven at 375°F (190°C) for about 20 minutes, until heated through and bubbly.

Variations and Tips:

You can add spinach or chopped sun-dried tomatoes to the cheese filling for added flavor.
If you prefer a lighter version, you can opt to bake the eggplant instead of grilling for a smoky flavor without excess oil.
For a touch of heat, incorporate red pepper flakes into the cheese mixture.
Serve with a side salad or crusty bread for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven.

Adding a Flavorful Sauce

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Grilled Eggplant Involtini is a delicious, vegetarian dish perfect for entertaining or a cozy weeknight dinner. This dish combines tender, grilled eggplant slices stuffed with a creamy ricotta filling, generously topped with a flavorful sauce that elevates the entire meal.

With a preparation time of about 30 minutes and a cooking time of approximately 25 minutes, you’ll have a delightful and impressive entrée that serves beautifully at any gathering.

Ingredients:

3 medium eggplants
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
2 cloves garlic, minced
1 1/2 cups marinara sauce
Salt and pepper to taste
Olive oil for grilling
Optional: red pepper flakes for added heat

Cooking Steps:

Begin by preheating the grill to medium-high heat. Slice the eggplants lengthwise into 1/4 inch thick strips. Brush both sides with olive oil and season with salt and pepper.
Grill the eggplant slices for about 4-5 minutes on each side until they are tender and have nice grill marks. Remove from the grill and let them cool slightly.
In a mixing bowl, combine the ricotta cheese, half of the mozzarella, grated Parmesan, chopped basil, minced garlic, salt, and pepper. Mix until well blended.
Spread about 2 tablespoons of the cheese mixture on one end of each grilled eggplant slice, then roll it up tightly. Secure with a toothpick if necessary.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the eggplant involtini seam side down in the dish. Pour the remaining marinara sauce over the top of the rolls and sprinkle with the rest of the mozzarella cheese.
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until heated through and the cheese is melted. Remove the foil for the last 5 minutes for a nice golden top.
Serve hot, garnished with fresh basil and a sprinkle of red pepper flakes if desired.

Variations and Tips:

For a richer sauce, you can incorporate sautéed mushrooms or spinach into the marinara.
Feel free to add other cheeses like goat cheese or feta into the filling for additional flavor.
For a vegan version, substitute ricotta with cashew cheese or tofu-based alternatives, and use nutritional yeast for a cheesy flavor.
You could also grill some vegetables, such as zucchini and bell peppers, to add to the stuffing for extra texture and flavor.

Enjoy your flavorful Grilled Eggplant Involtini with a delightful sauce that will impress both your family and friends!

Baking the Involtini

SAVE IT

Grilled Eggplant Involtini is a delightful Italian dish that features layers of thinly sliced grilled eggplant filled with a rich and flavorful mixture of ricotta cheese, spinach, and herbs.

This vegetarian entrée is perfect for family dinners, gatherings, or even as an impressive party appetizer. With a preparation time of about 30 minutes and a baking time of around 25 minutes, you can have a delicious and satisfying meal on the table in under an hour.

Ingredients:

2 medium eggplants
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cups marinara sauce
Fresh basil leaves, for garnish

Cooking Steps:

Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into thin strips (about 1/4 inch thick). Brush both sides with olive oil and season with salt and pepper.
Grill the eggplant slices on a grill pan or outdoor grill over medium heat for about 3-4 minutes on each side, until tender and slightly charred. Set aside.
In a large bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, dried oregano, salt, and pepper until well combined.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Take one grilled eggplant slice, place about 2 tablespoons of the cheese mixture at one end, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining eggplant slices and cheese mixture.
Once all the Involtini are in the baking dish, cover with the remaining marinara sauce and sprinkle the shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves.

Variations and Tips:

For added flavor, consider adding a pinch of red pepper flakes to the cheese mixture for a touch of heat.
You can also swap out the spinach for other leafy greens like kale or Swiss chard, depending on your preference.
If you don’t have a grill, the eggplant can be roasted in the oven at 400°F (200°C) for about 15-20 minutes instead.
Serve the Involtini with a side of garlic bread or a fresh salad for a complete meal.

Serving Suggestions

SAVE IT

Grilled Eggplant Involtini is a delightful Italian dish that showcases the rich flavors of grilled eggplant filled with a creamy cheese mixture. Perfect for serving as an appetizer or a light main course, this dish is ideal for vegetarians or anyone looking to enjoy a taste of Mediterranean cuisine.

Preparation time is about 20 minutes, and grilling can take another 10-15 minutes, making it a relatively quick and satisfying meal.

Ingredients:

2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
2 cloves garlic, minced
Salt and pepper, to taste
Olive oil, for brushing
Marinara sauce, for serving (optional)
Fresh basil leaves, for garnish (optional)

Cooking Steps:

Preheat your grill to medium-high heat.
Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
Grill the eggplant slices for about 3-4 minutes on each side, or until tender and slightly charred. Remove from the grill and set aside to cool slightly.
In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, chopped basil, minced garlic, salt, and pepper. Mix until well combined.
Take one grilled eggplant slice and place about 2 tablespoons of the cheese mixture at one end. Roll it up and secure it with a toothpick, if necessary. Repeat with the remaining eggplant slices and cheese mixture.
Place the rolled eggplant involtini back on the grill briefly for 2-3 minutes to warm through if desired, or bake in a preheated oven at 375°F for about 10 minutes.
Serve the grilled eggplant involtini with marinara sauce drizzled on top and garnish with fresh basil leaves.

Variations and Tips:

You can add sautéed spinach, mushrooms, or roasted red peppers to the cheese mixture for added flavor and nutrition.
For non-vegetarian options, consider adding crumbled cooked sausage to the cheese filling.
If you prefer a smokier flavor, you can use a charcoal grill.
Leftover involtini can be refrigerated and enjoyed cold or reheated the next day.

Pairing Wine With Your Involtini

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Grilled Eggplant Involtini is a delightful Italian-inspired dish that features thinly sliced and grilled eggplant rolled around a savory filling, often made of ricotta cheese and herbs. This elegant appetizer or main course is perfect for gatherings, family dinners, or a solo treat when you want something comforting yet sophisticated.

The preparation time is about 30 minutes, plus an additional 20 minutes for grilling and assembling your involtini.

Ingredients:

2 large eggplants, sliced lengthwise into thin strips
1 cup ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 small bunch fresh basil, chopped
1 teaspoon garlic powder
Salt and pepper to taste
2 cups marinara sauce
Olive oil, for drizzling

Cooking Steps:

Preheat your grill to medium-high heat.
Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
Grill the eggplant slices for about 3-4 minutes per side until they are tender and have nice grill marks. Remove from grill and let them cool slightly.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, chopped basil, garlic powder, salt, and pepper. Mix well until all ingredients are incorporated.
Take a grilled eggplant slice, spoon a small amount of the cheese mixture onto one end, and carefully roll it up. Secure with a toothpick if necessary.
Spread a layer of marinara sauce on the bottom of a baking dish. Place the rolled eggplants seam-side down in the dish.
Pour remaining marinara sauce over the top of the involtini and sprinkle with additional mozzarella and Parmesan cheese.
Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes until the cheese is bubbly and golden.
Allow to cool for a few minutes before serving. Garnish with fresh basil if desired.

Variations & Tips:

You can add spinach or sautéed mushrooms to the cheese mixture for added flavor and texture.
For a lighter version, consider using less cheese or a cheese alternative.
Pair your Eggplant Involtini with a light red wine such as Chianti or a crisp white like Pinot Grigio for an elevated dining experience.
Serve with a fresh salad or garlic bread to complement the flavors of the dish.

Storage Tips for Leftovers

SAVE IT

Grilled Eggplant Involtini is a delectable Italian dish that features thinly sliced grilled eggplant rolled with a savory filling, often made of ricotta cheese, spinach, and herbs. This dish is perfect for vegetarians and anyone looking to enjoy a light yet satisfying meal. Preparation time is approximately 30 minutes, with an additional 20 minutes of cooking time, making it an excellent choice for a weeknight dinner or a fancy gathering.

Ingredients:

2 medium eggplants
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 teaspoon garlic powder
Salt and pepper, to taste
Olive oil for grilling
Marinara sauce for serving

Cooking Steps:

Preheat your grill to medium-high heat.
Slice the eggplants lengthwise into 1/4 inch thick strips. Lightly brush both sides with olive oil and sprinkle with salt and pepper.
Grill the eggplant slices for about 3-4 minutes on each side or until they are soft and have grill marks. Once done, set aside to cool slightly.
In a bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, basil, garlic powder, salt, and pepper. Mix until well combined.
Take a grilled eggplant slice, place a tablespoon of the cheese filling at one end, and roll it tightly into a cylindrical shape. Secure with a toothpick if necessary.
Repeat the process with all the eggplant slices and filling.
Serve your Involtini on a platter topped with marinara sauce or a drizzle of olive oil.

Variations and Tips:

For added flavor, consider mixing in some sun-dried tomatoes or pine nuts into the cheese filling.
If you prefer a vegan option, replace the ricotta with a mixture of tofu, nutritional yeast, and lemon juice.
To enhance the dish, serve it alongside a side salad or garlic bread.
Leftover Involtini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also freeze the rolled Involtini before cooking and simply grill from frozen, adding a few extra minutes to the grilling time. Enjoy!

Variations on the Classic Recipe

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Grilled Eggplant Involtini is a delightful dish that showcases the flavors of Mediterranean cuisine, perfect for those who appreciate vegetarian meals or are looking to impress at a dinner party.

This recipe allows you to explore various fillings and sauces, accommodating different taste preferences and dietary needs. The entire preparation time is approximately 45 minutes, making it a great option for a weekend meal or a festive gathering.

Ingredients:

2 large eggplants
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1/4 cup fresh basil, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 jar marinara sauce (about 24 ounces)
Olive oil for drizzling
Optional: red pepper flakes for heat

Cooking Steps:

Preheat your grill to medium-high heat.
Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt and pepper.
Grill the eggplant slices for about 3-4 minutes on each side until they are tender and have grill marks. Remove from the grill and set aside.
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, spinach, basil, garlic, salt, and pepper. Mix until well combined for the filling.
On a flat surface, place a grilled eggplant slice and add about 2 tablespoons of the cheese filling at one end. Roll the eggplant around the filling to create a roll and place it seam-side down in a baking dish.
Repeat the process until all eggplant slices are filled and rolled. Pour marinara sauce over the rolls, covering them generously.
Bake in the oven at 375°F (190°C) for about 20 minutes, or until heated through and bubbly.

Variations, Tips:

For a different filling, replace ricotta cheese with cottage cheese or goat cheese for a tangy twist.
Add cooked quinoa or chopped nuts like pine nuts or walnuts for added texture and nutrition.
Spice it up by incorporating crushed red pepper flakes into the cheese mixture or using spicy marinara sauce.
For an Italian twist, add Italian herbs like oregano and thyme to the filling mixture.
Serve with a fresh arugula salad on the side for a revitalizing contrast to the warm involtini.

Experimenting with various fillings, marinara sauces, and herbs can make every batch of Grilled Eggplant Involtini a unique culinary experience!

Nutritional Information

SAVE IT

Grilled Eggplant Involtini is a delightful Italian-inspired dish that features thinly sliced, grilled eggplant rolled around a flavorful filling, typically made with ricotta cheese, herbs, and sometimes vegetables. This dish is perfect for vegetarians or anyone looking to enjoy a healthy meal that’s rich in flavors. It can be served as an appetizer or a main course.

With a preparation time of about 30 minutes, plus an additional 15 minutes for grilling, it’s quick and easy to prepare, making it great for a weeknight dinner or a casual gathering.

Ingredients

2 medium eggplants
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1/4 cup fresh basil, chopped
2 cloves garlic, minced
Salt and pepper, to taste
Olive oil, for grilling
Marinara sauce, for serving

Cooking Instructions

Preheat your grill or grill pan to medium-high heat.
Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle both sides with salt and let them sit for about 10 minutes to draw out moisture. Rinse and pat dry.
Brush the eggplant slices with olive oil and grill for about 3-4 minutes on each side, until tender and slightly charred. Remove from the grill and set aside.
In a mixing bowl, combine ricotta, Parmesan, spinach, basil, garlic, salt, and pepper. Mix until well-combined.
Take one grilled eggplant slice and place a spoonful of the ricotta mixture at one end. Roll it up tightly and secure with a toothpick if necessary. Repeat this for all slices.
Place the rolled involtini on a serving platter and drizzle with marinara sauce. You can serve immediately or bake in a preheated oven at 350°F (175°C) for 10-15 minutes to heat through.

Variations and Tips

Feel free to add chopped sun-dried tomatoes, roasted red peppers, or olives to the ricotta filling for an extra flavor boost.
For a vegan version, substitute the ricotta with cashew cheese or a dairy-free alternative.
Experiment with different herbs, such as thyme or oregano, to tailor the flavor to your liking.
Serve with a side salad or crusty bread for a complete meal.
If grilling isn’t an option, you can also roast the eggplant slices in the oven at 400°F (200°C) for about 20 minutes.

Customer Reviews and Feedback

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Grilled Eggplant Involtini is an elegant and flavorful Italian dish that features thinly sliced grilled eggplant rolled up with a savory filling, typically consisting of ricotta cheese, herbs, and sometimes roasted red peppers. This dish is ideal for vegetarians and anyone looking to enjoy a delicious, healthy meal. It’s perfect for a family dinner or as a stunning appetizer for entertaining guests.

With a preparation time of about 30 minutes, followed by grilling time, it’s both simple and quick to prepare.

Ingredients:

2 large eggplants
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup spinach (fresh or sautéed)
1/4 cup fresh basil, chopped
1/4 cup sun-dried tomatoes, chopped (optional)
1 garlic clove, minced
Salt and pepper, to taste
Olive oil, for grilling
Marinara sauce, for serving

Cooking Steps and Instructions:

Preheat your grill to medium heat.
Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Brush both sides with olive oil and sprinkle with salt and pepper.
Grill the eggplant strips for about 3–4 minutes on each side, until they are tender and have nice grill marks. Remove from grill and set aside.
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, spinach, chopped basil, sun-dried tomatoes (if using), minced garlic, salt, and pepper. Mix until well combined.
Take one grilled eggplant strip, place a spoonful of the ricotta mixture at one end, and roll it up tightly. Place the roll seam-side down on a baking dish.
Repeat with the remaining eggplant strips and filling until everything is used.
Preheat your oven to 350°F (175°C). Pour marinara sauce over the involtini in the baking dish and cover with foil. Bake for 20 minutes.
Serve warm, garnished with additional fresh basil if desired.

Variations and Tips:

You can substitute the ricotta with goat cheese for a tangier flavor.
Add chopped olives or capers to the filling for extra flavor.
For a richer taste, you can incorporate some Italian sausage (cooked and crumbled) into the filling.
Confirm that your eggplant is sliced thinly to make rolling easier. A mandoline slicer can help achieve even slices.
If you’re short on time, skip grilling the eggplant and instead roast them in the oven for a similar result.
This dish can be made ahead of time and stored in the refrigerator before baking. Just allow it to come to room temperature before popping it in the oven.

Tips for Perfecting Your Involtini

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Grilled Eggplant Involtini is a delightful Italian dish that marries the earthy flavors of grilled eggplant with a savory ricotta and herb filling, all rolled up like little presents of goodness. This dish is ideal for vegetarians and anyone looking to add a tasty, healthy option to their meal repertoire.

With a preparation time of about 30 minutes and an additional cooking time of 20 minutes, it’s perfect for a weekend gathering or a special family dinner.

Ingredients:

2 large eggplants
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 large egg
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
Salt and pepper to taste
2 cups marinara sauce
Olive oil for grilling

Cooking Instructions:

Prepare the Eggplant: Slice the eggplants lengthwise into ¼-inch thick slices. Brush each slice lightly with olive oil and season with salt and pepper. Preheat the grill to medium heat.
Grill the Eggplant: Place the eggplant slices on the grill and cook for 3-4 minutes on each side, until tender and lightly charred. Remove from the grill and set aside to cool slightly.
Make the Filling: In a mixing bowl, combine ricotta cheese, Parmesan cheese, ½ cup of mozzarella cheese, egg, chopped basil, chopped parsley, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.
Assemble the Involtini: Take a grilled eggplant slice, place a generous spoonful of the cheese mixture at one end, and roll it up tightly. Repeat until all eggplant slices and filling are used.
Prepare for Baking: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the rolled involtini seam side down in the dish. Top with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
Bake: Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
Serve: Allow the dish to rest for a few minutes before serving. Garnish with extra herbs if desired.

Variations & Tips:

For a smoky flavor, consider roasting the eggplant slices in the oven instead of grilling them.
You can mix in other ingredients to the cheese filling, such as sautéed spinach or sun-dried tomatoes for added flavor.
To make it vegan, substitute ricotta with a dairy-free alternative and omit the egg, using a flax egg as a binder instead.
Make Ahead: Prepare the involtini up to the baking step ahead of time and refrigerate. When ready to serve, bake them directly from the refrigerator (adding extra baking time as needed).
Serving suggestion: These involtini pair wonderfully with a simple side salad or garlic bread for a complete meal.

Enjoy your Grilled Eggplant Involtini – it’s a dish bursting with flavor that’s sure to impress your family and guests!

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