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