Eggplant Involtini with Ricotta and Tomato Sauce
Eggplant Involtini
Tender roasted eggplant slices rolled around a lemony ricotta, mozzarella, and parmesan filling, then baked in a simple garlic tomato sauce.
Nutrition (per serving)
Eggplant involtini gives you the comfort of eggplant parmesan without the breading or frying. Long slices of eggplant roast until flexible and lightly browned, then wrap around a creamy cheese filling before finishing in tomato sauce.
The filling is intentionally simple: ricotta for softness, mozzarella for melt, parmesan for salt and depth, and a little lemon zest to keep the dish from feeling heavy. The rolls should be snug but not packed tight, so the sauce can bubble around them in the oven.
A quick garlic tomato sauce is enough here because the eggplant and cheese carry most of the richness. Crushed tomatoes simmer with oregano and red pepper flakes while the roasted eggplant cools, which keeps the whole recipe within an hour.
Serve the involtini hot with basil, extra parmesan, and the reserved sauce spooned around the plate. It works as a vegetarian main with salad or garlic bread, or as a generous side beside pasta.
Ingredients
- Medium Eggplants, Trimmed And Sliced Lengthwise 1/4 Inch Thick:2
- Olive Oil:3 tablespoons
- Kosher Salt:1 1/2 teaspoons
- Freshly Ground Black Pepper:1/2 teaspoon
- Crushed Tomatoes:28 ounces
- Garlic Cloves, Minced:3
- Dried Oregano:1/2 teaspoon
- Red Pepper Flakes:1/4 teaspoon
- Whole-Milk Ricotta:1 cup
- Low-Moisture Mozzarella, Coarsely Grated:4 ounces
- Parmesan Cheese, Finely Grated:1/2 cup
- Lemon Zest:1 teaspoon
- Fresh Lemon Juice:1 tablespoon
- Fresh Basil Leaves:1/3 cup
Instructions
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Heat the oven to 425°F and line two large sheet pans with parchment paper.
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Arrange the eggplant slices in a single layer, brush both sides with 2 tablespoons of the olive oil, and season them with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper.
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Roast the eggplant for 20 to 22 minutes, turning once halfway through, until the slices are browned in spots and bend easily without breaking.
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While the eggplant roasts, warm the remaining 1 tablespoon olive oil in a wide ovenproof skillet or shallow saucepan over medium heat.
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Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds, just until fragrant; stir in the crushed tomatoes, 1/4 teaspoon salt, and a few grinds of pepper.
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Simmer the sauce for 10 minutes, stirring occasionally, then spoon 1 cup into a small bowl for serving and leave the rest in the skillet or spread it in a 2-quart baking dish.
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Stir the ricotta, mozzarella, 1/4 cup of the parmesan, lemon zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper together in a bowl.
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Place a spoonful of filling near one short end of each eggplant slice, roll it up, and nestle it into the tomato sauce with the loose end underneath.
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Sprinkle the rolls with the remaining 1/4 cup parmesan and bake uncovered for 14 to 16 minutes, until the sauce is bubbling and the tops are lightly browned.
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Finish with lemon juice and basil, then serve hot with the reserved tomato sauce spooned alongside.
Tips & Notes
- Choose eggplants that feel heavy for their size and have smooth, taut skin; they slice more evenly and roast with fewer dry edges.
- If a few end slices are too narrow to roll, tuck them into the sauce beside the involtini so they still become part of the dish.
- The eggplant can be roasted and the sauce made up to 1 day ahead. Assemble and bake just before serving.
- For a saucier plate, warm the reserved tomato sauce separately and spoon it around each serving instead of pouring it over the browned tops.
