Name: Eggplant Involtini Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 globe eggplants, each approximately 1 to 1/2 lbs.; 5 tablespoons olive oil, divided; Kosher Salt and Pepper; 1 cup homemade ricotta cheese or full-fat store-bought ricotta cheese; 3/4 cup shredded Parmesan cheese or Pecorino Romano cheese; 1/2 cup breadcrumbs; 1/4 cup fresh basil, chopped; 1/2 teaspoon lemon zest; 1 tablespoon lemon juice, freshly squeezed; 1 tablespoon olive oil; 3 cloves of garlic, minced; 1/4 teaspoon oregano; Pinch of red pepper flakes; 1 can diced tomatoes, 28 oz; 1/2 cup fresh basil, roughly chopped; 2 tablespoons fresh basil, roughly chopped; 2 tablespoons shredded parmesan cheese

If you’re searching for a meal that brings the spirit of Italy straight to your kitchen, look no further than this Eggplant Involtini Recipe. Tender slices of baked eggplant are wrapped around a luscious, lemony ricotta filling and bubbled to perfection in a fresh tomato basil sauce. It’s cozy, satisfying, and brimming with bright Mediterranean flavors, perfect for a memorable weeknight dinner or a festive occasion with friends. Let’s dive into everything you need to create this Italian classic at home!

Eggplant Involtini Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Eggplant Involtini Recipe is simple yet vital. Each one adds to the soul-satisfying taste, creamy texture, or eye-catching color that makes this dish shine. Here’s what you’ll need, with a tip on why each one matters:

Globe eggplants: Wide and meaty, these are ideal for uniform, sturdy slices that roll up perfectly.
Olive oil: Brings a savory silkiness, preventing the eggplant from drying out in the oven.
Kosher Salt and Pepper: Essential for seasoning and drawing out the eggplant’s natural sweetness.
Homemade or full-fat ricotta cheese: The creamy base of the filling, making every bite rich and indulgent.
Shredded Parmesan (or Pecorino Romano) cheese: Adds salty, nutty depth to the filling and finishing touches.
Breadcrumbs: Provide structure to the ricotta mixture, so the rolls hold their shape beautifully.
Fresh basil: Offers vibrant herbal notes and classic Italian aroma throughout the recipe.
Lemon zest and juice: Brightens the filling with zippy citrus—just a little makes a big impact.
Garlic: Infuses the tomato sauce with mellow, aromatic flavor.
Oregano: A pinch brings an earthy note that’s unmistakably Italian.
Red pepper flakes: A subtle spark of heat, totally optional but highly recommended.
Canned diced tomatoes: The backbone of the sauce, providing robust, tangy body.
Additional fresh basil (for sauce and garnish): Adds garden-fresh appeal right before serving.
Cooking spray: Ensures eggplant slices don’t stick, so they bake up golden and lovely.

How to Make Eggplant Involtini Recipe

Step 1: Prepare and Bake the Eggplant

Begin by preheating your oven to 400°F and lining two baking sheets with parchment paper. Peel the eggplants and slice lengthwise into 1/2-inch thick slabs—shoot for 6 per eggplant. Lay the slices out, brush generously with olive oil, and season both sides with salt and pepper. Bake until they’re tender and lightly golden, about 25–30 minutes, flipping and rotating halfway through to ensure every piece cooks perfectly. Let them cool for about five minutes so they’re easy to handle during assembly.

Step 2: Mix the Ricotta Filling

While the eggplant bakes, combine ricotta cheese, shredded parmesan, breadcrumbs, chopped basil, lemon zest, lemon juice, and a bit more salt in a bowl. Stir until it’s creamy and well combined—the lemon and basil should make the filling smell fresh and inviting! Set aside until you’re ready to roll.

Step 3: Make the Tomato Basil Sauce

Next up, heat olive oil in a large, ovenproof skillet. Sauté the minced garlic with oregano, a pinch of red pepper flakes, and a sprinkle of salt for about 30 seconds—just until fragrant. Add diced tomatoes and simmer on medium-low, stirring now and then, until the sauce thickens, roughly 12–15 minutes. Stir in the basil right at the end, and keep the sauce warm for assembling the Eggplant Involtini Recipe.

Step 4: Assemble the Rolls

With everything prepped, the fun part begins! Lay each eggplant slice with the widest side facing you, spread about 1 1/2 to 2 tablespoons of the ricotta mixture along that edge, then gently roll it up. Nestle the rolls seam-side down into the tomato sauce, creating neat rows. This step is where the dish truly starts to look like something special.

Step 5: Cook and Broil to Finish

Bring the pan to a gentle simmer on the stove, letting the flavors meld for five minutes. For that irresistible bubbling top, switch on your oven’s broiler and slide the skillet under the heat for about 5 minutes, until everything’s hot and the cheese is just golden in spots. Sprinkle with extra parmesan and fresh basil to finish, then serve hot—with sauce spooned generously over each roll.

How to Serve Eggplant Involtini Recipe

Garnishes

A flourish of fresh basil and a final dusting of parmesan cheese elevate the Eggplant Involtini Recipe from homey to restaurant-worthy. These touches add fresh flavor and make the presentation pop.

Side Dishes

This dish pairs beautifully with simple sides: think a crisp green salad, crusty Italian bread to mop up the sauce, or a bowl of buttery polenta. If you want a more substantial meal, serve alongside roasted vegetables or a tangy arugula salad tossed with lemon and olive oil.

Creative Ways to Present

For a festive, family-style presentation, arrange the involtini in a single large skillet or baking dish, letting everyone dig in. For a fancier dinner party, serve two or three rolls on individual plates, spooning sauce artfully around them and topping each with a basil leaf and a few shaves of parmesan. Bonus points for drizzling with flavored olive oil or adding edible flowers!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then transfer them to an airtight container. Refrigerate for up to four days—the flavors meld and intensify, sometimes tasting even better the next day!

Freezing

To freeze, arrange cooled Eggplant Involtini Recipe rolls in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture, and enjoy a taste of Italy any night of the week.

Reheating

For the best results, reheat the involtini in an oven-safe dish, covered with foil, at 350°F for 15–20 minutes, or until hot throughout. A quick broil at the end will revive the lovely golden topping. You can also reheat individual portions in the microwave, but take care not to overcook so the eggplant stays tender.

FAQs

Can I make the Eggplant Involtini Recipe ahead of time?

Yes, you can! Assemble the rolls and keep them in the sauce, covered, in the fridge for up to a day before baking. Just bring them to room temperature while you preheat the oven and bake as directed before serving.

Do I need to salt the eggplant before baking?

It’s optional. Some people swear by salting to remove bitterness, but if you’re using fresh, in-season eggplant, it’s usually unnecessary. If you want extra tender slices or are sensitive to eggplant’s natural bitterness, sprinkle slices with salt, let them rest for 30 minutes, then pat dry before baking.

Can I use a different cheese for the filling?

Absolutely! If you prefer, swap in goat cheese or a mix of ricotta and feta for a tangier filling. Just be sure to taste and adjust the seasoning as different cheeses have varying salt levels.

What if I don’t have a broiler?

No worries! Simply bake the assembled dish in a preheated 350°F oven for about 10–15 minutes, or until everything is bubbling and heated through. You’ll still get gorgeous, melty results.

Is this Eggplant Involtini Recipe gluten-free?

The only gluten-containing ingredient is the breadcrumbs in the filling. Feel free to substitute with gluten-free breadcrumbs or even ground almonds for a delicious, gluten-free version.

Final Thoughts

If you’re looking for a meal that feels like an Italian embrace, this Eggplant Involtini Recipe is a must-try. With its velvety eggplant slices, vibrant tomato sauce, and zesty ricotta filling, every forkful promises comfort and plenty of flavor. Gather your friends or family, and let this dish be the highlight of your next dinner—buon appetito!