Giudecca Grilled Eggplant Involtini

Giudecca Grilled Eggplant Involtini is a classic Venetian dish that features grilled eggplant slices rolled up with a savory filling. This dish is bursting with flavors and is perfect for a special occasion or a cozy dinner at home.

Giudecca Grilled Eggplant Involtini

Ingredients

  • 2 large eggplants, sliced lengthwise
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1 cup marinara sauce
  • 2 tablespoons olive oil

Instructions

  1. Preheat a grill or grill pan over medium-high heat.
  2. Brush the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant slices for 3-4 minutes per side, until tender and lightly charred. Remove from the grill and let cool.
  4. In a bowl, combine the ricotta, Parmesan, basil, garlic, red pepper flakes, salt, and pepper.
  5. Spread a spoonful of the cheese mixture onto each eggplant slice.
  6. Roll up the eggplant slices and place them seam-side down in a baking dish.
  7. Top the rolled eggplant with marinara sauce and a sprinkle of Parmesan cheese.
  8. Bake in a preheated oven at 375°F for 20 minutes, until the cheese is bubbly and golden.
  9. Serve the Giudecca Grilled Eggplant Involtini hot, garnished with fresh basil.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
220 per serving
Carbohydrates
15g
Protein
8g
Fat
15g

Supplies

Baking dish Grill or grill pan

Tools

Knife Cutting board Bowl Brush for oil

Serving suggestions

Serve the Giudecca Grilled Eggplant Involtini with a side of crusty bread and a fresh green salad.

Tips & tricks

For a smoky flavor, you can also grill the eggplant slices on an outdoor grill.

Cost

$12