What is eggplant involtini with herbed cheese?

Eggplant involtini with herbed cheese is a dish made by rolling roasted eggplant slices around a creamy cheese filling, then baking them with sauce until tender and flavorful.

Can I use only goat cheese for eggplant involtini?

Yes, you can use only goat cheese, but mixing it with ricotta creates a smoother texture and mellows the tanginess while keeping the classic eggplant and goat cheese flavor.

How do I prevent eggplant from becoming bitter?

Roasting eggplant with olive oil and seasoning helps remove bitterness and excess moisture, which is especially important when making eggplant with goat cheese recipes.

Can eggplant involtini be made ahead of time?

Eggplant involtini with herbed cheese can be assembled up to one day in advance and baked just before serving for best texture and flavor.

Eggplant Involtini With Herbed Cheese (Easy Goat Cheese Recipe)

Name: Eggplant Involtini With Herbed Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 large eggplants; 4 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 8 oz goat cheese; 1/2 cup ricotta cheese; 2 tbsp fresh parsley, chopped; 1 tbsp fresh basil, chopped; 1 garlic clove, minced; 1/2 tsp lemon zest; 1 1/2 cups marinara sauce; 1/4 cup grated Parmesan cheese

Description

Eggplant involtini with herbed goat cheese baked in marinara sauce for a flavorful Italian-inspired vegetarian dish.

Ingredients

Scale

2 large eggplants

4 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

8 oz goat cheese

1/2 cup ricotta cheese

2 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 garlic clove, minced

1/2 tsp lemon zest

1 1/2 cups marinara sauce

1/4 cup grated Parmesan cheese

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Instructions

1. Preheat oven to 400°F and slice eggplants lengthwise.

2. Brush eggplant slices with olive oil and season with salt and pepper.

3. Roast for 18–20 minutes until tender.

4. Mix goat cheese, ricotta, herbs, garlic, and lemon zest.

5. Spread marinara in a baking dish.

6. Fill and roll eggplant slices and place seam-side down.

7. Top with remaining sauce and Parmesan.

8. Bake at 375°F for 20–25 minutes until bubbly.

Notes

Roasting eggplant first prevents sogginess.

This dish can be assembled ahead and baked before serving.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Main Dish
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 2 involtini
Calories: 320
Sugar: 6g
Sodium: 520mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 13g
Cholesterol: 35mg