Ingredients:

• 2 large eggplants (sliced lengthwise)
• 1 cup ricotta cheese
• 1 cup fresh spinach (chopped)
• 1/4 cup grated Parmesan cheese
• 1 egg (beaten)
• 1 1/2 cups marinara sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Prepare the eggplant: Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and season with salt and pepper. Grill or roast the slices for 5-7 minutes on each side until tender.
2. Make the filling: In a bowl, combine ricotta cheese, spinach, Parmesan, egg, garlic powder, oregano, salt, and pepper. Mix well until the filling is creamy.
3. Assemble the involtini: Place a spoonful of the ricotta-spinach mixture onto one end of each eggplant slice and roll it up tightly.
4. Bake: Spread 1/2 cup of marinara sauce on the bottom of a baking dish. Place the rolled eggplant involtini seam-side down in the dish. Top with the remaining marinara sauce and sprinkle with extra Parmesan if desired.
5. Bake: Cover with foil and bake for 20-25 minutes until the cheese is melted and bubbly. Remove the foil in the last 5 minutes to allow the top to brown.
6. Serve: Garnish with fresh basil or parsley and serve warm.

Pros:

• Light and healthy: This dish is a low-carb, vegetarian option that’s packed with flavor.
• Comforting yet elegant: The creamy ricotta filling and marinara sauce give it a comforting feel, but the presentation makes it elegant enough for a dinner party.
• Easy to customize: You can add other herbs or vegetables to the filling or top with more cheese for an indulgent twist.
• Great for meal prep: The dish can be prepared ahead of time and baked just before serving.

Cons:

• Requires eggplant grilling/roasting: You need to cook the eggplant slices first, which adds extra prep time.
• Texture preference: Some people may not enjoy the soft texture of cooked eggplant.
• Delicate assembly: Rolling the eggplant slices can be tricky, especially if they’re too thin or overcooked.