Garden-Fresh Eggplant Involtini

Thin roasted eggplant slices rolled around a herbed ricotta filling and baked in a simple garden tomato sauce until bubbling and golden. A comforting, gluten-free vegetarian main that celebrates summer eggplant.

Print Recipe

Prep Time 30

Cook Time 25

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

For the Eggplant

2 large eggplants sliced lengthwise into 1/4-inch thick strips
2 tablespoons olive oil for brushing
Salt for sweating

For the Filling

1 cup ricotta cheese
1/2 cup grated mozzarella
1/4 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

Instructions

Salt the eggplant slices and let them sit for 20 to 30 minutes to draw out moisture, then pat dry. Brush with olive oil and roast at 400°F for 15 to 20 minutes, until tender and pliable.
While the eggplant roasts, saute the garlic in olive oil until fragrant. Add the crushed tomatoes and herbs and simmer for 10 to 15 minutes. Season to taste.
In a bowl, combine the ricotta, mozzarella, Parmesan, egg, and fresh herbs. Season lightly with salt and pepper.
Spoon a layer of tomato sauce into the bottom of a baking dish. Place a spoonful of filling on each eggplant slice, roll it up, and arrange seam-side down in the dish.
Spoon the remaining sauce over the rolls and top with a little extra mozzarella or Parmesan if desired. Bake at 375°F for 20 to 25 minutes, until bubbly and golden.

Notes

Don't skip salting the eggplant—it draws out excess moisture and bitterness so the slices roll without tearing. Goat cheese or cottage cheese can stand in for the ricotta, and a handful of chopped spinach or kale folded into the filling adds color and heft. In a hurry? A good jar of marinara works in place of the homemade sauce. Assemble the whole dish a day ahead and refrigerate, then bake when you're ready. Leftovers keep for up to 3 days and reheat beautifully.