Involtini is an Italian dish of eggplant planks rolled around a creamy seasoned cheese filling. We wanted to develop a version that was impressive enough to serve a crowd, yet fit within the keto diet guidelines. Traditional recipes require a multistep process of salting the eggplant, breading and frying it, and rolling it around a cheese filling. We couldn’t use bread crumbs so we avoided breading and frying completely, instead brushing the eggplant planks with oil, seasoning with salt and pepper, and baking them until light brown and tender.
We combined creamy ricotta cheese and nutty Parmesan with cooked ground pork, lemon juice, and fresh basil for a filling that was rich and balanced, not greasy or heavy. After rolling the neggplant around the filling, we arranged the shaped eggplant rolls in the same skillet where we had cooked the ground pork, which saved on cleanup. We added a sprinkle of mozzarella and Parmesan and then ran the eggplant bundles under the broiler until the cheese bubbled and browned. Instead of tomato sauce, we added tomato flavor with cherry tomatoes and basil sprinkled over the finished dish. Select shorter, wider eggplants for this recipe. You should have about 2¼ pounds of eggplant after trimming. Do not use part skim or fat-free ricotta in this recipe.
Jump to RecipeInstructions :
- Adjust 1 oven rack to lower-middle position and second rack 8inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with olive oil spray.
- Slice eggplants lengthwise into ½-inch-thick planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 3 tablespoons oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Flip and repeat. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over.
- While eggplant bakes, cook 1 tablespoon oil, garlic, oregano, and pepper flakes in 12-inch broiler-safe skillet over medium heat until fragrant, about 1 minute. Add pork and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to large bowl and let cool slightly. Stir in ricotta, ¼ cup Parmesan, ¼ cup basil, and lemon juice.
- With widest ends of eggplant slices facing you, evenly distribute ground pork mixture on bottom third of each slice. Gently roll up each eggplant slice.
- Heat broiler. Place eggplant rolls seam side down in now-empty skillet. Sprinkle with mozzarella cheese and remaining ¼ cup Parmesan. Transfer skillet to oven and broil until cheese is melted and browned and filling is heated through, 5 to 10 minutes. Sprinkle ,with tomatoes and remaining ¼ cup basil and drizzle with remaining 1 tablespoon oil. Serve.
Italian Eggplant Rolls
Ingredients
- 2 large eggplants 1½ pounds each, peeled
- ½ cup extra-virgin olive oil divided
- 1 teaspoon table salt divided
- ½ teaspoon pepper divided
- 6 garlic cloves minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 pound ground pork
- 4 ounces ½ cup whole-milk ricotta cheese
- 1 ounce Parmesan cheese grated (½ cup), divided
- ½ cup chopped fresh basil divided
- 2 teaspoons lemon juice
- 4 ounces whole-milk mozzarella shredded (1 cup)
- 4 ounces cherry tomatoes quartered
Instructions
- Adjust 1 oven rack to lower-middle position and second rack 8inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with olive oil spray.
- Slice eggplants lengthwise into ½-inch-thick planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat. Arrange eggplant slices in single layer on prepared sheets.
- Brush 1 side of eggplant slices with 3 tablespoons oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Flip and repeat. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over.
- While eggplant bakes, cook 1 tablespoon oil, garlic, oregano, and pepper flakes in 12-inch broiler-safe skillet over medium heat until fragrant, about 1 minute. Add pork and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to large bowl and let cool slightly. Stir in ricotta, ¼ cup Parmesan, ¼ cup basil, and lemon juice.
- With widest ends of eggplant slices facing you, evenly distribute ground pork mixture on bottom third of each slice. Gently roll up each eggplant slice.
- Heat broiler. Place eggplant rolls seam side down in now-empty skillet. Sprinkle with mozzarella cheese and remaining ¼ cup Parmesan. Transfer skillet to oven and broil until cheese is melted and browned and filling is heated through, 5 to 10 minutes. Sprinkle ,with tomatoes and remaining ¼ cup basil and drizzle with remaining 1 tablespoon oil. Serve.