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Eggplant Involtini with Ricotta and Tomato Sauce Recipe

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3.8 from 9 reviews

Eggplant Involtini is a delightful Italian-inspired dish featuring tender baked eggplant slices rolled with a creamy ricotta and parmesan filling, simmered in a flavorful tomato sauce, and finished under the broiler for a warm, cheesy topping. Perfect as a comforting appetizer or main course, this recipe balances fresh herbs, zesty lemon, and savory cheeses for an irresistible flavor.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Eggplants

  • 2 globe eggplants (each approximately 1 to 1.5 lbs)
  • 5 tablespoons olive oil (divided)
  • Kosher salt and pepper to taste

Filling

  • 1 cup homemade or full-fat store-bought ricotta cheese
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon salt

Tomato Sauce

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes
  • 1 can (28 oz) diced tomatoes
  • 1/2 cup fresh basil, loosely packed and roughly chopped

To Finish

  • 2 tablespoons fresh basil, roughly chopped
  • 1/4 cup shredded Parmesan cheese

Instructions

  1. Prepare Eggplant: Preheat the oven to 400°F. Peel the eggplants and cut each lengthwise into six 1/2-inch thick slices. Trim rounded ends so slices lay flat.
  2. Lay Slices for Baking: Cover two baking sheets with parchment paper and spray with cooking spray. Place six eggplant slices on each sheet.
  3. Season and Oil Slices: Brush each eggplant slice on both sides with 2.5 tablespoons olive oil (split between all slices), then season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper per side. Repeat for both sheets.
  4. Bake Eggplants: Place sheets in the oven and bake for 25-30 minutes until tender and lightly browned. Flip slices and swap sheets halfway through to ensure even baking. Remove and let cool for 5 minutes.
  5. Make Filling: In a bowl, combine ricotta, breadcrumbs, 1/2 cup Parmesan, 1/4 cup chopped basil, lemon zest, lemon juice, and 1/2 teaspoon salt. Mix well and set aside.
  6. Prepare Tomato Sauce: Heat 1 tablespoon olive oil in a large ovenproof 10-inch skillet over medium heat. Add minced garlic, 1/2 teaspoon salt, oregano, and red pepper flakes; cook, stirring constantly, for 30 seconds.
  7. Simmer Tomatoes: Stir in diced tomatoes and cook on medium-low, stirring occasionally, for 12-15 minutes until sauce thickens. Stir in 1/2 cup chopped basil, cover, and set aside.
  8. Assemble Rolls: Place the widest side of each eggplant slice facing you. Spoon 1 1/2 to 2 tablespoons of ricotta mixture onto each slice. Roll starting at the wide end and place each roll seam side down in the skillet with tomato sauce.
  9. Simmer Rolls: Heat the skillet over medium and bring to a simmer. Cook for 5 minutes to meld flavors.
  10. Broil to Finish: Turn on the oven broiler. Place the skillet inside and broil rolls for 5 minutes or until warmed through and cheese is bubbly.
  11. Add Final Toppings: Sprinkle with 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh basil.
  12. Serve: Plate several eggplant rolls and spoon extra tomato sauce over them. Enjoy warm.

Notes

  • Use full-fat ricotta for best creaminess and flavor.
  • If you prefer, Pecorino Romano can be substituted for Parmesan.
  • Adjust red pepper flakes to control heat level in the tomato sauce.
  • Rolling the eggplant slices while still warm helps prevent cracking.
  • The broiling step adds a lovely golden top but can be skipped if desired.
  • Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/eggplant-involtini-with-ricotta-and-tomato-sauce-recipe/