Eggplant “Involtini”


I’ve spent Sunday in – doing my homework and hanging out with my brother. While hanging out with him, I started to think about his diet. When you look at him, you would never think he has such a restricted diet. I’m not saying he’s fat. He’s not – well he’s got some tummy but really he’s a big guy. I always equate his body to that of a football player. What a guy. He would’ve been the attractive, popular, football jock at his high school.

Instead, he’s a sweet, innocent boy whose life is his family and his repetitive YouTube videos. So I try to cater to his needs as much as I can. I started developing this idea for my version of the eggplant involtini yesterday when I was just craving some eggplant. Normally, they are stuffed with cheese but my brother cannot have cheese so I decided potatoes were probably the next best thing:


  • 1 large eggplant
  • A medium white onion, diced
  • 4-5 scallions
  • 5-6 yukon gold potatoes (or whichever ones you prefer)
  • Rice milk (you can use regular milk)
  • 2 cloves of garlic
  • 1 28 oz can of tomato sauce
  • Garlic powder
  • Italian seasoning
  • Basil
  • Salt & pepper


  1. Slice the eggplant into thin slices – lengthwise (not too thin – when they cook, they become too pliable which can make them hard to handle).
  2. Soak the eggplant slices in a bowl of water with some lemon juice in it. It prevents the eggplant slices from browning.
  3. Meanwhile, cut up about 5-6 potatoes and a couple of garlic cloves and drop them in a pot of water.
  4. Start up the heat under the pot and let it come to a boil. Once it starts boiling, salt the water and boil the potatoes for about 15 minutes or until fork tender.
  5. When they are soft enough, drain the potatoes, place them back at the pot, and add in the salt, pepper, garlic powder, milk, and scallions. (Add cheese if no one has any diet restrictions).
  6. In a separate pan, heat up some oil and add in the garlic and onions. Add the tomato sauce and crushed tomatoes. When it is warm enough, add pepper, garlic powder, Italian seasonings, hot pepper flakes, and basil. Let the sauce warm through for about 15-20 minutes.
  7. Take the eggplant slices and stuff each slice with a nice mound of the potatoes and roll it up. Add a layer of the marinara sauce at the bottom of a pyrex baking dish.
  8. Add the eggplant rolls and cover it with the sauce. Add cheese (mozzarella) on top and bake at 350 for about 20 minutes or until the cheese melts and it’s golden.


My brother cleaned his plate off. Today, there’s barely any leftovers. I don’t need to say anymore 😉

Happy Eatings!


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