🍆Garden-Fresh Eggplant Involtini: A Taste of Summer
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
Thin eggplant slices rolled up with creamy filling and baked in herbed tomato sauce—straight from the garden, straight from the heart.
Eggplant is one of those vegetables that demands just a little love to become unforgettable. And this recipe? It’s my go-to when I want to serve something rustic and impressive, but still deeply nourishing and garden-centered.
Eggplant involtini (which just means “little rolls” in Italian) is what happens when grilled eggplant slices get stuffed with a creamy herbed cheese mixture, rolled up, and baked in a bright tomato sauce. It’s lighter than lasagna but just as comforting—and it tastes like summer on a fork.
📌 Why You’ll Love This Recipe
- ✅ Naturally gluten-free and vegetarian
- ✅ A great way to use garden eggplant, tomatoes, and herbs
- ✅ Rich, creamy, and totally comforting
- ✅ Elegant enough for guests, simple enough for Sunday dinner
- ✅ Easily prepped ahead for busy days
📌 Quick Reference
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 4–6
- Dietary Info: Vegetarian, Gluten-Free
⭐ Key Ingredients at a Glance
eggplant • ricotta • mozzarella • fresh herbs • tomatoes • garlic
📌 Ingredients
For the Eggplant:
- 2 large eggplants, sliced lengthwise into ¼-inch thick strips
- 2 tablespoons olive oil, for brushing
- Salt, for sweating
For the Filling:
- 1 cup ricotta cheese
- ½ cup grated mozzarella
- ¼ cup grated Parmesan
- 1 egg
- 2 tablespoons each chopped basil, parsley, and oregano
- Salt and pepper to taste
For the Sauce:
- 2 cups crushed tomatoes (fresh or canned)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme or oregano
- Salt, to taste
📝 Substitutions & Notes:
- Sub goat cheese or cottage cheese for ricotta
- Add chopped spinach or kale to the filling
- Use store-bought marinara for a shortcut
📌 Step-by-Step Instructions
🍆 1. Prepare the Eggplant
Salt the eggplant slices and let sit for 20–30 minutes to draw out moisture. Pat dry.
Brush with olive oil and roast at 400°F for 15–20 minutes until tender and pliable.
🍅 2. Make the Sauce
While eggplant roasts, sauté garlic in olive oil until fragrant.
Add tomatoes and herbs, simmer for 10–15 minutes. Season to taste.
🧀 3. Mix the Filling
In a bowl, combine ricotta, mozzarella, Parmesan, egg, and fresh herbs.
Season lightly with salt and pepper.
🌿 4. Assemble
Spoon a layer of tomato sauce into the bottom of a baking dish.
Place a spoonful of filling on each eggplant slice, roll up, and arrange seam-side down in the dish.
🔥 5. Bake
Spoon remaining sauce over the rolls and top with a little extra mozzarella or Parmesan if desired.
Bake at 375°F for 20–25 minutes until bubbly and golden.
📌 Serving & Pairing Ideas
- Serve with crusty sourdough, garlic bread, or a light green salad
- Add a glass of chilled white wine or sparkling herbal lemonade
- Great as a main dish or hearty vegetarian side
📌 Storage & Make-Ahead Tips
- Fridge: Keeps for up to 3 days in an airtight container
- Freezer: Freeze fully baked involtini in portions—reheat covered in oven
- Make Ahead: Assemble up to 1 day ahead and bake just before serving
📌 Final Thoughts
This eggplant involtini is a true garden gift: rich in flavor, rooted in tradition, and adaptable to whatever herbs and tomatoes you have on hand. It’s comfort food with a garden-fresh heart.
If you try it, tag @SouthernSoilSunshine—I’d love to see how your summer garden shows up on your table. And if you’re an eggplant fan, try my South Indian Eggplant Curry or Roasted Eggplant with Tahini and Pomegranate next!
