I seem to be having a tough time getting back into the groove in the kitchen since my last trip. Its not that I haven’t been cooking, its just that I haven’t been cooking anything that turns out well. For example, yesterday I attempted to make this cran-walnut pumpkin bread and it definitely didn’t turn out as I expected. I thought the bread was done baking, but when I cut into it, the center was a doughy mess. I tried to salvage it by sticking the partially cut-up loaf back in the oven, but the outside got too toasty and the center was still doughy. The little pieces of this bread that were fully cooked are really tasty, so I will definitely try this recipe again sometime and see if I can get it right.
So what does this all have to do with eggplant involtini? Well, since my more recent cooking escapades have been a little problematic, I decided to dig back into my files and share a recipe that is a real winner. Eggplant involtini are slices of fried or roasted eggplant wrapped around a creamy cheese or tofu-based filling and baked in tomato sauce. I’ve made both vegan and vegetarian versions of eggplant involtini, and both are so tasty, that we’ve eaten them up before we can take any good pictures of the dishes (which is probably why I haven’t posted the recipes yet). I did manage to find one decent picture though, so I thought I’d share…
For the vegetarian version of eggplant involtini, I mostly followed this recipe from Alexandra’s Kitchen. However, instead of frying the eggplant, I brushed both sides of the eggplant slices with olive oil, laid them on a baking sheet, and roasted them in the oven at 425° for about 5 minutes per side (or until they just started to brown on the edges). For the vegan version, I followed the same basic recipe, but replaced the ricotta cheese filling with a tofu ricotta filling similar to this one, and used a simple tomato sauce without any butter and cream. Enjoy!
Tasty Easy Healthy Green Recipe Ratings:
| Recipe Report Card | Notes About Recipe Ratings |
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Tasty Rating Four Chefs (Delicious!) |
We really liked both the vegetarian and vegan versions of eggplant involtini. I think I might have a slight preference for the vegetarian version though—what can I say, I’m a sucker for good ricotta cheese. |
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Easy Rating
Three Easy Chairs (Average Difficulty) |
There are multiple steps involved in making both the vegetarian and vegan dishes. You certainly do not have to make your own ricotta cheese and sauce from scratch though. |
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Healthy Rating
Four Apples (Healthy, Wealthy, and Wise) |
Roasting the eggplant instead of frying it and replacing the cheese with the tofu filling, definitely helps to make this dish healthier. |
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Green Rating
Four Leaves (Mother Earth Approved) |
Its been a while since I made this dish, but I think most of the ingredients were organic, but not local. |
Hi Sally, I like both versions of this eggplant. The photo looks tasty too. Sorry about your pumpkin bread, don’t you hate when that happens? Hope you have had a wonderful weekend.
I have such limited recipes when it comes to eggplant! This I would love to try this out.
This sounds and looks delicious. I love eggplant in anything, so this is great!
This is a very delicious looking eggplant dish…and it’s not oily at all (most eggplant recipes I have are usually loaded with oil).
Sally – this looks SO good! I saw some beautiful eggplant at the co-op Friday and I should have picked up one. Both of these versions sound delicious, but I would opt for the real ricotta and the Asiago cheese. I’d regret it in the morning, but hey – I love my cheese!
Oh Sally this eggplant dish looks delicious, like the idea of wrapping ricotta…healthy and so tasty.
Hope you have a great week ahead
I love eggplant in all ways, but especially breaded and stuffed with cheese. This looks so good!
I go through phases where nothing seems to work out, too. It’s disappointing, especially when you’re hoping to post a recipe. At least your eggplant looks wonderful!
I love eggplants and when they are paired with tomato sauce they are simply irresistibe! I also liked that you baked instead of frying the eggplants. I do this too, more healthy, less calories!
That looks awesome!!!! Need an eggplant asap :), Miriam@Meatless Meals For Meat Eaters
[...] Eggplant Involtini [...]
I am so going to try this recipe! It’s low carb and is an elegant way to serve eggplant.