Dinner · 50 min · italian

Involtini di Melanzane

Eggplant does the heavy lifting here, with ricotta rounding it out. An Italian dinner that takes 50 minutes, start to finish. At 369 calories and 14g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 Eggplant
• 1.5 cups Ricotta
• 10 oz Frozen spinach
• 1.5 cups Crushed tomatoes
• 1 Egg
• 1/2 cup Parmigiano Reggiano
• 2 cloves Garlic
• 1/2 cup Fresh basil
• 1/4 cup Olive oil

Steps

1. Slice the eggplants lengthwise a quarter inch thick, salt, and rest 20 minutes. Rinse, dry, brush with oil, and grill or roast until pliable and golden.
2. Squeeze the thawed spinach bone dry — wet spinach floods the filling — and mix with the ricotta, egg, parmigiano, and minced garlic.
3. Spread a spoonful of filling on each eggplant slice and roll up snugly.
4. Spread tomato sauce in a baking dish, nestle the rolls seam-side down, and spoon over a little more sauce.
5. Shower with parmigiano and bake at 375°F for 25 minutes until bubbling.
6. Rest 5 minutes, scatter basil over the top, and serve warm.

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