Eggplant Involtini with Tomato Sauce and Ricotta

These eggplant involtini are stuffed with creamy ricotta cheese and doused in a rich tomato sauce! They are saucy, garlicky, and creamy, with a topping of crispy breadcrumbs. They make for a delicious main course in the summer or a tasty dinner party side dish.

I'm not the biggest fan of eggplant parmesan. Don't get me wrong, I love the saucy tomato, the tender eggplant, and the melted cheese, but I often find myself craving something lighter, less fussy. If you're like me, I have a great solution for you.

Enter Eggplant Involtini. After researching the origins of the dish, conducting several tests, and trying it while traveling in Rome, I am happy to say I've finalized the recipe! I knew it was a winner when my husband, who is very picky about eggplant (read: he enjoys *very* few eggplant dishes), went for seconds.

Why You'll Love This Dish

• It's non-fussy and make-ahead friendly. The eggplant is simply sliced, roasted, then nestled in tomato sauce and baked.
• It's well-balanced. The homemade tomato sauce is light, and the cheese filling is creamy and well-seasoned. A layer of golden, crunchy breadcrumbs balances the softer texture of the eggplant.
• It's delicious. Need I say more?

I love to serve this dish with lemon pesto or roasted branzino. It's also wonderful with a side salad, like my kale caesar salad or creamy gochujang pasta. Whatever you choose, you will definitely want some crusty bread, such as this focaccia, to sop up the sauce!

Key Ingredients

For the eggplant: I recommend large eggplants, like Globe or American varieties, because it's easier to cut the vegetable into thin strips. Avoid any shapes that appear curved or vary in thickness, as they'll be more difficult to cut.

For the tomato sauce: I like using hand-crushed whole peeled tomatoes (for a more rustic consistency) for the sauce. You can also use a high-quality tomato passata.

TIP: While I do provide a homemade tomato sauce recipe (which I LOVE, by the way), you can always use your favorite sauce or a high-quality good store-bought version.

For the ricotta filling: I call for a mix of ricotta, freshly grated pecorino romano cheese (or parmesan cheese if that's what you have), and mozzarella cheese. For best results, use high-quality whole milk ricotta (like Calabro) and low-moisture mozzarella.

I like to add Calabrian chili paste to give the filling a bit of heat, but you can also use a pinch of red pepper flakes.

Note: The involtini are topped with more mozzarella, pecorino cheese, and breadcrumbs. If you're craving something even lighter, you can omit the cheese topping and just add the breadcrumbs.

For a full list of ingredients and their quantities, refer to the recipe card.

How to Make Eggplant Involtini

Prep the Eggplant

Step 1: Preheat oven to 425°F/218°C. Trim off the ends of the eggplant, and carefully slice it lengthwise into ½-inch thick pieces. Don't worry if they're not perfectly even, as long as there aren't any major tears you will still be able to roll them up easily!

💡Expert Tip:💡 I find it easiest to stand the eggplant upright, then slice vertically through the vegetable with a sharp knife. You can also use a mandoline to make this process easier!

Place the eggplant on a wire rack set over a baking sheet (or a large cutting board lined with paper towels). Season both sides with salt, then let sit for at least 20 minutes up to 1 hour.

TIP: This step draws out moisture from the eggplant, leading to a better texture. Dab the slices with a paper towel to remove any accumulated excess moisture.

Line a large baking sheet with parchment paper, and add the eggplant, tossing to coat with a drizzle of extra-virgin olive oil. Roast eggplant until completely tender and golden brown, then set the cooked slices aside to cool.

Make the Tomato Sauce

Step 2: While the eggplant cooks, make the sauce. Saute the anchovies and minced garlic cloves in a bit of oil until the garlic is nice and golden brown and the anchovies dissolve.

Remove a tablespoon of the oil and place in a small bowl. Combine bread crumbs with the reserved oil and set aside.

Step 3: Add the tomatoes to the pot, simmer for 15 minutes over medium heat. Season with kosher salt and black pepper.

Bake the Eggplant Involtini

Step 4: Combine the ricotta with the other cheeses, Calabrian chili paste (if using), fresh herbs, and seasonings.

Place 1 - 2 tablespoons (depending on the size of the slice) of the ricotta mixture on the widest end of the eggplant slice.

Step 5: Carefully roll up the eggplant into a bundle. Repeat with the remaining slices.

Step 6: Ladle the sauce in an even layer on the bottom of a baking dish. Place seam-side down over the sauce. If desired, spoon tomato sauce over the top. Top the casserole dish with the remaining cheese and breadcrumbs

Step 7: Bake until the cheese is fully melted. I like to broil the top for 1 minute to make sure it's crispy and golden brown. Garnish with fresh basil leaves, and enjoy!

Storage & Make-Ahead Instructions

Leftover eggplant involtini can be stored in an airtight container in the fridge for 3 - 4 days. To keep it crispy, reheat it in the oven at 350°F for 5 minutes, covered with foil, then uncover it for another 5 minutes until warmed through. If you're in a rush, you can also just microwave it until warm.

You can make all of the components 1 - 2 days in advance and then bake the involtini just before serving:

• Option 1: Roast the eggplant, make the sauce, and prepare the filling. Then keep all of the components in separate airtight containers in the fridge. On the day of, assemble and bake the rolls.
• Option 2: Roast the eggplant, make the sauce, and prepare the filling. Spread the sauce in a casserole dish, assemble the rolls, and top with cheese. Cover the dish with plastic wrap and store in the fridge until ready to bake. Make sure to keep the breadcrumbs separately, and sprinkle them on top right before baking.

Recipe FAQs