Name: Eggplant Involtini
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 large globe eggplant (about 1 lb), sliced lengthwise (~¼-inch thick); Salt and black pepper; 2 Tbsp extra-virgin olive oil; 3 Tbsp extra-virgin olive oil; 2 anchovy fillets (or 1 tsp finely chopped capers); 4 garlic cloves, thinly sliced; 14 oz canned whole-peeled tomatoes (hand-crushed) or passata; ¼ cup water; Salt and black pepper; ½ cup whole-milk ricotta, drained if watery; ¼ cup finely grated pecorino romano; ¼ cup cubed low-moisture mozzarella; 2 Tbsp finely chopped fresh herbs (basil, parsley); 1 tsp Calabrian chili paste (optional); Salt and black pepper; 2 Tbsp finely grated pecorino romano; 2 Tbsp cubed low-moisture mozzarella; Fresh basil leaves, for garnish

Tender roasted eggplant slices rolled around a creamy, herby ricotta filling, nestled in a garlicky tomato sauce, and finished with melted cheese—this elegant dish balances comforting flavors with light, summery appeal.

Why You’ll Love This Recipe

Light yet indulgent: Roasted instead of fried, the eggplant rolls are flavorful without heaviness.
Rich flavor with simple prep: The garlicky tomato sauce complements the herby, cheesy filling for a satisfying Italian-style bite.
Make-ahead friendly: Great for prepping in advance and baking just before serving—perfect for entertaining.
Elegant presentation: Rolls arranged in a baking dish with melted cheese and basil garnish make this a stunning appetizer or side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Eggplant

1 large globe eggplant (about 1 lb), sliced lengthwise (~¼‑inch thick)
Salt and black pepper
2 Tbsp extra-virgin olive oil

For the Tomato Sauce

3 Tbsp extra-virgin olive oil
2 anchovy fillets (or 1 tsp finely chopped capers)
4 garlic cloves, thinly sliced
14 oz canned whole-peeled tomatoes (hand-crushed) or high-quality passata
¼ cup water
Salt and black pepper

For the Ricotta Filling

½ cup whole‑milk ricotta, drained if watery
¼ cup finely grated pecorino romano
¼ cup cubed low‑moisture mozzarella
2 Tbsp finely chopped fresh herbs (basil, parsley)
1 tsp Calabrian chili paste (optional, to taste)
Salt and black pepper

For Assembling

2 Tbsp finely grated pecorino romano
2 Tbsp cubed low‑moisture mozzarella
Fresh basil leaves for garnish

Directions

Prep and roast the eggplant
Slice the eggplant into ~¼‑inch slabs. Salt them to draw out moisture, then pat dry. Brush with olive oil, season, and roast at 425 °F (218 °C) for 12–18 minutes until tender, then let cool.
Make the tomato sauce
In an ovenproof skillet, sauté anchovies (or capers) and garlic in olive oil until aromatic. Add hand-crushed tomatoes and water, simmer until thickened, and season with salt and pepper. Reserve ¾ of this sauce for the base; set aside the rest.
Prepare the ricotta filling
Mix ricotta, pecorino, mozzarella, herbs, and chili paste (if using) in a bowl. Season with salt and pepper.
Roll the involtini
Spread 1–2 tbsp of the filling on the wider end of each eggplant slice, roll, and place seam-side down in the prepared sauce in the baking dish. Repeat until all slices are filled and arranged.
Bake and finish
Spoon remaining sauce over the rolls and top with additional pecorino and mozzarella. Bake for 20 minutes until cheese melts; broil 1–2 minutes for a golden top if desired. Garnish with basil and let rest for 5–10 minutes before serving.

Servings and Timing

Servings: Approximately 4 appetizer portions
Prep Time: ~30 minutes
Inactive Time: ~20 minutes
Cook Time: ~50 minutes
Total Time: ~1 hour 40 minutes

Variations

Grilled eggplant alternative: Impress with grill char for smoky flavor.
Simpler cheese mix: Use just ricotta, Parmesan, and basil for a classic feel.
Flexible sauce options: Use marinara or a rustic tomato-herb sauce.
Rollatini alternatives: Eggplant involtini is a lighter version of breaded rollatini.

Storage / Reheating

To store: Keep in an airtight container in the refrigerator for 3–4 days.
To reheat: Warm in a 350 °F oven—covered for 5 minutes, then uncovered for 5 more.

FAQs

1. What does “involtini” mean?

“Involtini” means “little bundles” in Italian—thin slices of eggplant (or meat) wrapped around fillings.

2. Can I use other eggplant types?

A large, straight Globe eggplant is best for even slices. Curved eggplants are harder to work with.

3. Is frying necessary?

No—roasting keeps it lighter and easier without sacrificing flavor.

4. Can I make this ahead?

Yes—roast eggplant, prep sauce and filling, and assemble ahead. Bake before serving.

5. What to serve with it?

Pair with a fresh salad, crusty bread, or even a drizzle of lemon pesto for dipping.

Conclusion

Eggplant Involtini delivers luxurious flavor with elegant simplicity. With tender roasted eggplant, a herby ricotta filling, and garlicky tomato sauce, it’s a dish that shines as an appetizer or main course. Make it ahead, bake fresh, and enjoy a beautiful taste of Italy with every bite.

Eggplant Involtini