Eggplant Involtini Baked with Ricotta and Basil (45-Minute, Vegetarian)
Silky roasted eggplant slices are rolled around a creamy ricotta filling studded with fresh basil and garlic, then nestled in a bright crushed-tomato sauce and finished with melted mozzarella and a sprinkle of Parmesan. The contrast of tender eggplant, creamy cheese, and tangy tomato creates layered textures and balanced flavors that satisfy a crowd.
Use whole-milk ricotta for a richer filling, or drain low-fat ricotta on paper towels for a firmer result. If eggplants are very large or bitter, salting slices for 20 minutes and rinsing reduces bitterness and excess moisture. Swap part of the ricotta for cooked spinach or finely chopped mushrooms for a vegetable-packed variation.
Serve as a weeknight vegetarian main with a simple green salad and crusty bread, or present it as an elegant starter for a dinner party. Leftovers reheat well in a 180°C/350°F oven until warmed; the dish also freezes (assemble and freeze before baking) for easy make-ahead meals.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
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2
Trim eggplant ends and slice lengthwise into 6–8 mm (1/4–1/3 inch) thick slices. Lay slices in a single layer on the prepared sheets.
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3
Brush both sides of the eggplant slices with 1 tbsp olive oil and season lightly with 1/2 tsp salt and a few grinds of black pepper. Roast until tender and lightly golden, 12–15 minutes, flipping once halfway. Remove and cool slightly.
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4
Meanwhile, heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Stir in crushed tomatoes, 1/4 tsp salt, and simmer gently for 8–10 minutes to thicken. Remove from heat.
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5
Combine ricotta, egg, breadcrumbs, grated Parmesan, chopped basil (reserve a few leaves for garnish), 1/2 tsp salt, and 1/4 tsp black pepper in a mixing bowl. Stir until well blended and season to taste.
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6
Spoon about 1 tablespoon of filling near the wide end of each roasted eggplant slice and roll tightly into a cylinder. Repeat until all slices are filled.
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7
Spread a thin layer of the tomato sauce across the bottom of a 23x33 cm (9x13 inch) baking dish. Arrange the eggplant rolls seam-side down in the dish in a single layer.
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8
Spoon remaining sauce over the rolls, sprinkle shredded mozzarella evenly across the top, and drizzle with the remaining 1 tbsp olive oil.
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9
Bake uncovered until cheese is melted and the sauce is bubbling, 12–15 minutes. If you prefer a browned top, place under the broiler for 1–2 minutes—watch closely to prevent burning.
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10
Remove from oven, let rest 5 minutes, then garnish with torn basil leaves and an extra sprinkle of Parmesan before serving.
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