Eggplant Involtini is an Italian masterpiece that somehow captures comfort, elegance, and crowd-pleasing flavor all in one bite. Imagine perfectly tender slices of roasted eggplant, each snuggly wrapped around a dreamy ricotta and herb filling, then nestled in a bubbling sea of marinara and cheese. Whether you’re a seasoned vegetarian or simply looking for a mouthwatering main dish that feels like a warm hug, this is a recipe you’ll reach for again and again.
Ingredients You’ll Need
Every ingredient in Eggplant Involtini plays its part, from the velvety eggplant to the lush cheeses and aromatic herbs. With just a simple market sweep, you’ll be amazed how each element contributes flavor, texture, and that lovely Italian color palette.
- Eggplant: Choose two medium eggplants; their mellow flavor and hearty texture are the stars of the show.
- Olive oil: Adds richness and ensures your eggplant slices cook up golden and irresistibly tender.
- Salt: Enhances every bite and draws out the eggplant’s natural sweetness.
- Black pepper: Lends a subtle warmth, balancing the richness of the filling.
- Ricotta cheese: Creamy, mild, and perfect for soaking up basil and parsley flavors.
- Parmesan cheese: Brings an irresistible salty, nutty depth to the filling and the top.
- Mozzarella cheese: Melty, stretchy, and perfectly gooey when baked.
- Egg: Holds the filling together and helps it puff up slightly during baking.
- Fresh basil: An aromatic herbal note that just says “Italy!”
- Fresh parsley: Bright, grassy flavor to keep things vibrant and fresh.
- Marinara sauce: Rich, tangy tomato sauce gives the dish its classic saucy finish.
- Extra Parmesan and basil: For that final flourish of flavor and a dash of color right before serving.
How to Make Eggplant Involtini
Step 1: Prep and Roast the Eggplant
Start by preheating your oven to 400°F and lining a baking sheet with parchment. Brush your eggplant slices with a light coating of olive oil on both sides, then sprinkle them with salt and black pepper. Arrange the slices so they don’t overlap, ensuring even roasting. Bake them for 15 minutes, flipping halfway through—you’re aiming for slices that are pliable and lightly golden (this makes rolling a cinch without tearing).
Step 2: Make the Creamy Ricotta Filling
In a mixing bowl, stir together the ricotta, Parmesan, mozzarella, egg, chopped basil, and parsley. This combo isn’t just creamy; every spoonful is flecked with fresh herbs and a hint of savory cheese, promising deliciousness with each bite of your Eggplant Involtini.
Step 3: Layer the Marinara
Spread about one cup of marinara sauce on the bottom of a 9×13 inch baking dish. This step guarantees every roll will rest in a luscious, tomatoey bath, setting the stage for that epic Italian flavor.
Step 4: Roll and Assemble
Take a roasted eggplant slice, dollop roughly two tablespoons of your ricotta mixture at one end, and roll it up tightly. Place each roll seam-side down in the dish atop the marinara. Repeat until all slices are snugly nestled together—the more, the merrier! Pour the remaining marinara over the top and sprinkle generously with extra Parmesan.
Step 5: Bake and Finish
Cover the dish with foil and bake for 20 minutes so the flavors mingle and the filling stays moist. Then, uncover and bake 10 minutes more to give the top that irresistible golden, bubbly finish. Once out of the oven, shower your Eggplant Involtini with fresh basil for a burst of color and vivid aroma. Serve it warm, and dig in!
How to Serve Eggplant Involtini
Garnishes
A final dusting of freshly grated Parmesan and a scattering of torn basil leaves can turn your Eggplant Involtini into a showstopper. Not only do these add visual sparkle and a pop of green, but they also bring fresh aroma and extra layers of flavor that are simply irresistible.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed with lemon vinaigrette, a pile of roasted vegetables, or a side of classic garlic bread. These fresh, vibrant accompaniments balance the cheesy, saucy richness of your Eggplant Involtini, turning dinner into an Italian-inspired feast.
Creative Ways to Present
If you want to wow your guests, try baking individual Eggplant Involtini portions in small ramekins or gratin dishes. You might also stack two or three rolls in a tower for a fun, vertical twist. For casual gatherings, serve over a bed of polenta or creamy mashed potatoes to soak up every bit of that marinara goodness.
Make Ahead and Storage
Storing Leftovers
Eggplant Involtini tastes absolutely divine the next day! Simply transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors will continue to mingle, and you might just find them even more delicious on day two.
Freezing
This dish freezes beautifully. Assemble the involtini up to the baking stage, wrap your dish tightly in foil, and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge, then bake as directed. You can also freeze fully cooked leftovers in individual portions for quick and comforting meals.
Reheating
To reheat, simply place your Eggplant Involtini in a baking dish, cover loosely with foil, and warm in a 350°F oven until heated through (about 20 minutes). For quick lunches, use the microwave—the textures won’t be quite as luscious, but the flavors still sing.
FAQs
Can I make Eggplant Involtini vegan?
Absolutely! Swap out the ricotta, mozzarella, and Parmesan for your favorite non-dairy cheese alternatives, and use a flax or chia egg instead of the real egg. You’ll still get a delicious, creamy filling that suits plant-based diets.
Do I have to peel the eggplant before making involtini?
There’s no need to peel the eggplant—its skin softens beautifully during roasting and helps the slices hold their shape when rolling. Plus, it adds a hint of rustic texture and color.
Can I grill the eggplant instead of baking it?
Yes! Grilling adds a lovely smoky flavor and gorgeous grill marks to your Eggplant Involtini. Brush the eggplant slices with olive oil and grill over medium heat until pliable—just be careful not to overcook or they’ll become too fragile to roll.
What’s the best way to keep the filling from leaking out?
Make sure the eggplant slices are flexible but not overcooked, and don’t overfill them. Rolling tightly and placing each roll seam-side down in the dish helps keep all that cheesy goodness neatly tucked inside.
Is this dish really gluten-free?
Yes! As long as you use a gluten-free marinara sauce, Eggplant Involtini is naturally gluten-free. It’s a perfect main course for a mixed crowd, no matter the dietary preferences.
Final Thoughts
If you’ve never tried making Eggplant Involtini at home, now’s the time—it’s easier and more rewarding than you’d ever guess. Once you master these cozy, savory rolls, they’ll become an instant favorite for dinner parties and weeknight comfort alike. So gather your ingredients, pour a glass of wine, and get ready to fall in love with this classic Italian dish!
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Eggplant Involtini Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of Italy with these delicious Eggplant Involtini rolls. Tender slices of eggplant are filled with a creamy ricotta mixture, rolled up, and baked to perfection in marinara sauce. This vegetarian dish is a true crowd-pleaser!
Ingredients
Eggplant:
- 2 medium eggplants sliced lengthwise into 1/4-inch thick slices
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Additional:
- 2 cups marinara sauce
- Extra Parmesan and basil for topping
Instructions
- Preheat oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare eggplant: Brush eggplant slices with olive oil, season with salt and pepper, and bake for 15 minutes until tender.
- Make filling: Mix ricotta, Parmesan, mozzarella, egg, basil, and parsley in a bowl.
- Assemble: Spread marinara sauce in a baking dish, fill eggplant slices with ricotta mixture, roll up, and place in the dish.
- Bake: Cover with sauce, Parmesan, bake covered for 20 minutes, then uncovered for 10 minutes.
- Serve: Garnish with basil and enjoy!
Notes
- For a lighter version, grill the eggplant instead of baking.
- This dish can be made ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 280
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 70 mg
