🍆 Eggplant Involtini with Pepper Jam Glaze

✅ Vegetarian • Colorful • Flavor-Packed

Ingredients (Serves 4–6)

2 medium eggplants, sliced lengthwise 1/4" thick

2 tablespoons olive oil

Salt & black pepper

For the filling:

1 cup ricotta cheese

1/2 cup grated Parmesan

1 cup shredded mozzarella

Zest of 1 lemon

1/4 cup chopped fresh basil

Pinch of nutmeg

For the sauce:

1 ½ cups marinara sauce

2 tablespoons Rollicking Buckaroo Pepper Jam

For the glaze:

2 tablespoons Rollicking Buckaroo Pepper Jam

1 tablespoon balsamic vinegar

1 teaspoon olive oil

Instructions

Prep the Eggplant
Lightly salt the eggplant slices and let sit for 15 minutes to draw out moisture. Pat dry. Brush with olive oil and grill or roast at 400°F for 10–12 minutes, flipping halfway, until tender but pliable.

Make the Filling
In a bowl, combine ricotta, mozzarella, Parmesan, lemon zest, basil, nutmeg, salt, and pepper.

Stuff & Roll
Spread 1–2 tablespoons of filling on each slice of eggplant. Roll tightly and place seam side down in a baking dish lightly coated with marinara.

Add Sauce & Bake
Mix marinara with 2 tablespoons of pepper jam and pour over the rolls. Cover with foil and bake at 375°F for 20 minutes.

Glaze & Finish
In a small pan, heat remaining pepper jam, balsamic, and olive oil until syrupy. Drizzle over the involtini and return to the oven uncovered for 5–7 more minutes.

Serve
Garnish with fresh basil, shaved Parmesan, and a drizzle of olive oil. Serve with crusty bread.