Eggplant Involtini: A Delicious and Easy Recipe

Shrimp Scampi Spaghetti Squash: Craving the rich, garlicky flavors of classic shrimp scampi but looking for a healthier, low-carb alternative? Then you’ve come to the right place! Imagine twirling tender strands of spaghetti squash, perfectly coated in a luscious, buttery sauce brimming with succulent shrimp. This isn’t just a meal; it’s a guilt-free indulgence that will tantalize your taste buds.

While the exact origins of shrimp scampi are debated, its Italian-American roots are undeniable. It’s a dish born from the desire to recreate the simple elegance of Italian cuisine using readily available ingredients. Over the years, it has become a beloved staple, celebrated for its simplicity and satisfying flavors. But let’s be honest, sometimes we crave that comforting taste without the carb overload. That’s where spaghetti squash steps in as the star of our show!

People adore shrimp scampi for its delightful combination of flavors and textures. The sweetness of the shrimp, the pungent aroma of garlic, the richness of butter, and the bright acidity of lemon create a symphony on the palate. And now, by swapping traditional pasta for spaghetti squash, we’re adding a subtle sweetness and a delightful al dente texture that perfectly complements the other ingredients. This Shrimp Scampi Spaghetti Squash recipe is not only delicious but also incredibly easy to make, making it perfect for a quick weeknight dinner or an elegant weekend meal. Get ready to experience a healthier, equally satisfying twist on a classic favorite!

this Recipe

Ingredients:

• 2 large eggplants
• 1/4 cup olive oil, plus more for brushing
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh basil
• 1 large egg, lightly beaten
• 1/4 cup grated Pecorino Romano cheese (optional)
• 8 ounces fresh mozzarella cheese, sliced

Preparing the Eggplant:

Okay, let’s get started with the eggplant. This is the most crucial part, so pay close attention! We want those eggplant slices perfectly tender and ready to roll.

1. Slice the Eggplant: First, wash and dry your eggplants. Then, using a sharp knife or a mandoline slicer (if you have one – it makes things super easy!), slice the eggplants lengthwise into 1/4-inch thick slices. Aim for even slices so they cook uniformly.
2. Salt the Eggplant: This step is essential for drawing out excess moisture and bitterness from the eggplant. Lay the eggplant slices on a large baking sheet lined with paper towels. Sprinkle them generously with salt on both sides. Let them sit for at least 30 minutes, or even better, an hour. You’ll see moisture beads forming on the surface – that’s the salt doing its job!
3. Rinse and Dry: After the salting period, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them completely dry with paper towels. This is important because excess moisture will prevent them from browning properly.
4. Grill or Bake the Eggplant: Now, you have two options for cooking the eggplant: grilling or baking. I personally prefer grilling for that smoky flavor, but baking works just as well.
   • Grilling: Preheat your grill to medium heat. Brush the eggplant slices lightly with olive oil on both sides. Grill them for about 3-4 minutes per side, or until they are tender and have grill marks. Be careful not to overcrowd the grill; you may need to work in batches.
   • Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the eggplant slices lightly with olive oil on both sides. Arrange them in a single layer on the baking sheet and bake for about 15-20 minutes, or until they are tender and slightly golden brown.

Making the Tomato Sauce:

While the eggplant is resting or cooking, let’s whip up a flavorful tomato sauce. This sauce is the heart of the involtini, so we want it rich and delicious.

1. Sauté the Aromatics: In a large saucepan or Dutch oven, heat the 1/4 cup of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Add the Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

Preparing the Ricotta Filling:

Now for the creamy, cheesy filling that makes these involtini so irresistible! This is a simple step, but the quality of the ricotta makes a big difference. Use a good quality, full-fat ricotta for the best flavor and texture.

1. Combine the Ingredients: In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, chopped fresh basil, lightly beaten egg, and grated Pecorino Romano cheese (if using).
2. Season the Filling: Season the ricotta mixture with salt and freshly ground black pepper to taste. Mix everything together until well combined.

Assembling the Eggplant Involtini:

This is where the magic happens! We’re finally putting everything together to create those beautiful little rolls.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Assemble the Involtini: Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. This will prevent the involtini from sticking and add extra flavor.
3. Fill and Roll: Take one eggplant slice and place about 1-2 tablespoons of the ricotta filling at one end. Gently roll the eggplant slice up, starting from the filled end, to create a small roll.
4. Arrange in the Dish: Place the rolled eggplant involtini seam-side down in the prepared baking dish. Repeat with the remaining eggplant slices and ricotta filling, arranging them snugly in the dish.
5. Top with Sauce and Cheese: Pour the remaining tomato sauce evenly over the eggplant involtini. Top with the sliced fresh mozzarella cheese and sprinkle with additional grated Parmesan cheese.

Baking the Involtini:

Almost there! Now we just need to bake these beauties until they’re bubbly, cheesy, and golden brown.

1. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
3. Rest: Let the involtini rest for about 10 minutes before serving. This will allow the cheese to set slightly and make them easier to serve.

Serving Suggestions:

These eggplant involtini are delicious on their own, but they also pair well with a variety of sides. Here are a few ideas:

• Pasta: Serve them over a bed of your favorite pasta, such as spaghetti, linguine, or penne.
• Salad: A simple green salad with a light vinaigrette is a refreshing complement to the rich involtini.
• Garlic Bread: Crusty garlic bread is perfect for soaking up the delicious tomato sauce.
• Polenta: Creamy polenta is another great option for serving alongside the involtini.

Tips and Variations:

• Add Meat: For a heartier dish, you can add cooked ground beef, Italian sausage, or shredded chicken to the ricotta filling.
• Use Different Cheeses: Experiment with different cheeses in the filling, such as provolone, fontina, or asiago.
• Make it Vegetarian/Vegan: To make it vegan, use a plant-based ricotta alternative and omit the egg. You can also use a vegan mozzarella alternative for topping.
• Spice it Up: Add more red pepper flakes to the tomato sauce for a spicier dish.
• Make Ahead: You can assemble the involtini ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Enjoy!

I hope you enjoy this recipe for Eggplant Involtini! It’s a labor of love, but the results are so worth it. Buon appetito!

Conclusion:

This Eggplant Involtini recipe isn’t just another dish; it’s a culinary adventure waiting to happen! From the smoky char of the eggplant to the creamy, cheesy filling and the tangy tomato sauce, every bite is an explosion of Mediterranean flavors. I truly believe this is a must-try recipe for anyone looking to impress their guests, elevate their weeknight dinners, or simply treat themselves to something special. The combination of textures and tastes is simply divine, and the presentation is beautiful enough for even the most discerning palate.

But what makes this recipe truly special is its versatility. Feel free to experiment with different cheeses in the filling. Ricotta is classic, but you could also try adding some crumbled feta for a salty tang, or even a bit of smoked mozzarella for a deeper, richer flavor. For a vegetarian twist, consider adding some finely chopped spinach or sun-dried tomatoes to the ricotta mixture. If you’re feeling adventurous, you could even incorporate some toasted pine nuts for added texture and nutty flavor.

Serving suggestions are endless! These Eggplant Involtini make a fantastic appetizer, especially when served with crusty bread for soaking up all that delicious tomato sauce. They also work beautifully as a main course, paired with a simple green salad or some roasted vegetables. For a heartier meal, try serving them alongside some creamy polenta or a side of pasta. And don’t forget the wine! A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be a perfect complement to the flavors of the dish.

Variations are key to making this recipe your own. If you’re short on time, you can use store-bought tomato sauce, but I highly recommend making your own if you have the time. The flavor is so much fresher and brighter. You can also grill the eggplant instead of baking it for a smokier flavor. For a spicier kick, add a pinch of red pepper flakes to the tomato sauce or the ricotta filling. And if you’re looking for a lighter version, you can use part-skim ricotta cheese and reduce the amount of olive oil.

I know that rolling the eggplant slices might seem a little intimidating at first, but trust me, it’s easier than it looks! Just take your time and be gentle. And don’t worry if they’re not perfect; even slightly imperfect involtini will taste amazing. The most important thing is to have fun and enjoy the process.

I’m so confident that you’ll love this recipe that I urge you to try it out as soon as possible. Don’t be afraid to get creative and put your own spin on it. And most importantly, don’t forget to share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how you served it. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from fellow food lovers. So go ahead, give this Eggplant Involtini recipe a try – you won’t regret it! I can’t wait to hear about your culinary creations! Happy cooking!