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Eggplant Involtini with Pesto Filling Low-Carb Side Dish Recipe

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Eggplant Involtini, often called “rollatini” in the U.S., are tasty little rolls of lusciousness. They possess the best of eggplant Parmegiana plus the cream layer of lasagne, all wrapped up into a bite-sized package! Okay, carryable at least, because the size really depends on how large of an eggplant you choose. They’re served as low-carb side dish appetizers or a vegetable side, but can be a main course. They do very well any way you serve them. The first time I served these to my family, my son immediately claimed all of them. Including the ones on his sisters’ plates. Involtini are traditional in Italy, and can be filled with a wide variety of fillings. I’ve seen them filled with miso, raisins, carne asada and a lot more. Here, I’m giving them a fairly traditional treatment, with the addition of pesto to the filling.

Ingredients

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Eggplant Ingredients

  • 3 eggplants, medium-sized (about 3 pounds)
  • 1/4 cup olive oil (for brushing eggplant)
  • 2 cups Parmesan cheese, divided
  • 1 teaspoon oregano

Filling Ingredients

  • 1 free-range egg
  • 2 tablespoons pesto sauce
  • 1 1/2 cups ricotta cheese
  • 1 cup Mozzarella cheese
  • 1/2 teaspoon freshly-cracked black pepper

Sauce Ingredients

  • 28 ounces can San Marzano tomatoes (peeled; no sugar added)
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt (or to taste)
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil

Instructions

  1. Preheat the oven to 450° F.
  2. Cut the ends off of the eggplants, then cut them in slice about ½-inch thick from end to end, creating long slices. Sprinkle with sea salt and drape them over racks to drain for about 15 minutes. This removes excess moisture and any bitterness.
  3. While you’re waiting for the eggplant to drain, in a small bowl, mix the Parmesan cheese and oregano. In a larger bowl, beat the egg, add the pesto, and then the ricotta. Put this bowl in the fridge while you deal with the eggplant.
  4. In a blender, combine the tomatoes and the next 10 ingredients. Whir until blended. Put the lid on the blender pitcher and stick the pitcher in the fridge.
  5. At this point, the oven should be preheated. Place the eggplant slices on baking sheets that you’ve oiled with a little olive oil. Brush more olive oil on the tops and then put a spoonful of the Parmesan-herb mixture on each one, using the back of the spoon to spread it around so that the slice is “breaded” with it.
  6. Bake the eggplant slices for 10 minutes.
  7. Remove the eggplant from the oven and turn the oven heat down to 375° F.
  8. Use a 13” x 9” x 2” pan for the next part. Pour approximately 1 cup of the sauce into the pan and spread over the bottom.
  9. For each slice of eggplant, spread about 3 tablespoons of filling over the slice. Roll the slice up from one of the short sides. Place seam-side down in the pan. Repeat this with every slice. Pour the rest of the sauce over the slices in the pan.
  10. Sprinkle with an additional 1 cup of Parmesan cheese.
  11. Bake for 30 minutes, or until the sauce is bubbly and the sprinkled cheese is turning gold.

Notes

Variations

Omit the sauce, and mix into the filling 4 sun-dried tomatoes cured in olive oil that you’ve snipped to the size of Tic-Tacs. Serve with a cocktail toothpick, with or without Baked Pizza Dip Robusto.

Or add 2 tablespoons pine nuts.

Nutrition

Find it online: https://www.carbsmart.com/eggplant-involtini-pesto-filling-low-carb-side-dish.html

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