Veggie Eggplant Involtini with Marinara Sauce - Vegetarian
The Vegetarian Eggplant Rolls with Homemade Marinara Sauce marries the rich flavors of Italian cuisine with the nutritional benefits of a plant-based meal. Soft, grilled eggplant slices are filled with a creamy ricotta and Parmesan cheese mixture, then rolled up and baked in a zesty marinara sauce, topped with mozzarella and fresh basil.
Ingrédients
- 2 larges eggplants, thinly sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
- 1 large egg
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
- Grill the eggplant slices until soft and slightly charred, about 3-4 minutes per side.
- In a bowl, combine ricotta cheese, Parmesan cheese, the egg, and half of the basil. Mix well.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Place a spoonful of the cheese mixture at the end of each eggplant slice and roll up.
- Place the eggplant rolls seam-side down in the baking dish.
- Pour the remaining marinara sauce over the eggplant rolls.
- Sprinkle with mozzarella cheese and the remaining basil.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve warm with extra marinara sauce if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 22g | Protéines: 18g | Fat: 18g | Sucre: 9g
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