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Eggplant Involtini

Servings

2

Serving size

about 2 cups
COOKING TIME
60 Minutes

This recipe can be multiplied and makes great leftovers. Reheat gently.

Eggplant Involtini

Ingredients

2 lb. Eggplant, raw (1 large, cut into 1/4 inch slices lengthwise)
1 spray Spray olive oil
4 ounce Fresh mozzarella (cut into 1/4 inch dice)
2 Tbsp Fresh basil (chiffonade)
1 to taste Black pepper
2 cup No salt added tomato sauce
1 ounce Parmesan cheese (grated)

Instructions

Place a large skillet over medium high heat.

Spray the pan liberally with oil.

When the pan is hot add the sliced eggplant. Cook on one side for about 8 to 10 minutes until lightly browned.

Spray the top of the eggplant slices and turn. Cook for another 8 to 10 minutes. Remove to a paper towel.

Preheat the oven to 325°F.

Place the mozzarella in a small bowl. Add the basil and pepper.

Toss well.

Place about 2 tablespoons of the mozzarella mixture on one end of each of the slices of eggplant.

Roll the eggplant around the cheese and place the roll in an oven proof dish. (Using two individual shallow bowls or au gratin dishes - one for each portion - is ideal.)

Cover the eggplant rolls with tomato sauce.

Place the dish(es) in the oven and cook for about 20 minutes.

Top with the parmesan and cook for another two minutes.

Serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

This was inspired by a dish that I had in an Italian restaurant. Truthfully, that one was not so good. It was too heavy on the cheese and not enough eggplant as you might expect. This version balances the three main ingredients – cheese, eggplant and tomato sauce – and paired with a slice of bread to sop up all of the sauce, makes for a delicious and filling meal.

You should make your own tomato sauce using one of these recipes: Tomato Sauce from Fresh Tomatoes, Tomato Sauce from Canned Tomatoes, or Low Acid Tomato Sauce. It takes about 10 minutes to chop the onions and garlic and get the sauce started simmering.

If you’re in a hurry and want to use a canned sauce, Eden Organic Spaghetti Sauce is a good choice.

"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees."

Mario Batali, Chef