Eggplant Involtini is a delightful Italian dish where thinly sliced eggplant is wrapped around a savory filling of ricotta, herbs, and cheese, then baked in a rich tomato sauce until bubbly and golden. This dish combines the smoky flavor of roasted eggplant with a creamy filling and the tangy sweetness of marinara, making it a satisfying meal that’s both hearty and elegant. Perfect for family gatherings, special occasions, or just a cozy dinner at home, Eggplant Involtini is a crowd-pleaser that everyone will love!
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil leaves, for garnish
- Extra Parmesan cheese, for serving
Instructions
- Prepare the Eggplant:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Arrange the slices on the baking sheet and bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven and set aside to cool slightly.
- Make the Filling:
- In a medium bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, beaten egg, chopped basil, parsley, and minced garlic. Mix well until all ingredients are evenly combined.
- Assemble the Involtini:
- Spread 1/2 cup of marinara sauce over the bottom of a large baking dish.
- Take each eggplant slice and place a spoonful of the ricotta mixture at one end. Roll the slice gently to form a neat roll.
- Arrange the eggplant rolls seam-side down in the baking dish. Repeat until all the eggplant slices are filled and rolled.
- Bake:
- Pour the remaining marinara sauce over the arranged eggplant rolls. Sprinkle with the remaining mozzarella cheese.
- Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, with a golden crust on top.
- Serve:
- Remove the dish from the oven and let it rest for a few minutes.
- Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese.
- Serve hot with a side of crusty bread or a fresh green salad.