Photo: Joseph Gonzalez
Eggplant Involtini
8 ingredients
Serves 4.
openrecipes
Eggplants are prepared in a variety of ways in southern Italy, especially in Sicily, where they turn up in pasta sauces, layered with tomatoes and cheese, and in this simple antipasto of
Estimated Nutrition (whole recipe, rough)
555
Calories
27g
Protein
40g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large eggplant, about 1 1/2 lb.
- Sea salt and freshly ground pepper, to taste
- 1 cup whole-milk ricotta cheese
- 1/4 lb. fresh mozzarella cheese, shredded
- 4 Tbs. grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
- Olive oil for brushing
- 2 1/2 cups tomato sauce, purchased or homemade (see related recipes at left)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes