These eggplant involtini are saucy, garlicky, and creamy, with a topping of crispy breadcrumbs.
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.
Table of Contents
Why You'll Love This Dish
After researching the origins of eggplant involtini, 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.
Let's break down why this dish is so good!
- It's non-fussy and make-ahead friendly. Instead of frying the eggplant, like with eggplant parmesan, you simply cut the vegetable into thin strips and roast them until tender. Then, the softened strips are stuffed and rolled up with a cheese filling, baked in a simple tomato sauce, and topped with crispy breadcrumbs.
- It's well-balanced. The homemade tomato sauce is light but packed with garlicky flavor. The cheese filling features a mix of ricotta, mozzarella, and pecorino cheese, an ideal combination of salty and creamy. Finally, a layer of golden, crunchy breadcrumbs balances the softer texture of the eggplant.
- It's delicious. Need I say more?
Looking for more eggplant recipes? Try my eggplant fatteh.
What is Involtini?
Involtini (also known as 'rolls' or 'little bundles' is an Italian dish of meat or vegetables wrapped around a filling. Involtini is very common in Sicily, where you can find involtini di melanzane (eggplant rolls) often stuffed with ricotta cheese and topped with pine nuts.
I took inspiration from the Sicilian version of the dish, pairing the eggplant with a basic tomato sauce and breadcrumbs.
Key Ingredients
There are a few components to this dish, but don't worry, each portion is quite straightforward! I'm organizing my ingredient notes by component.
It's important to note that 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 eggplant:
- The eggplant is the star of the show here, so you'll want to take a bit of care in selecting a ripe eggplant.
- I recommend a girthy, large eggplant like a Globe/American variety 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:
- This sauce is garlicky, with a hint of saltiness from the use of anchovies. I like using tomato passata (for a smoother texture) or hand-crushed whole peeled tomatoes (for a more rustic consistency) for the sauce.
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 omit this if you don't want any spice.
For baking:
- 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.
Instructions
Prep the Eggplant
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. 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 for 15-25 minutes until completely tender and golden brown. Let cool slightly until you're able to handle the cooked slices.
Make the Tomato Sauce
Saute the anchovies and garlic 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.
Add the tomato passata (or hand-crushed tomatoes) to the pot, simmer for 15 minutes, then season with salt and pepper.
Bake the Involtini
Make the ricotta mixture by combining ricotta with the other cheeses, Calabrian chili paste (if using), herbs, and seasonings.
Place 1-2 tablespoons (depending on the size of the slice) of the filling on the widest end of the eggplant slice.
Carefully roll up the eggplant into a bundle. Repeat with the remaining slices.
Ladle the sauce in an even layer on the bottom of a baking dish. Place the eggplant rolls seam-side down over the sauce.
Top the casserole dish with mozzarella, pecorino, and breadcrumbs. Bake in the oven for 15-20 minutes until the cheese is fully melted. I like to broil the top for 1 minute to make sure it's crispy and golden brown.
Storage & Make-Ahead Instructions
Leftover 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 FAQ
Rollatini is an Italian-American term used to refer to the same dish as the Italian involtini.
Salting helps remove excess moisture from the eggplant, leading to a more tender texture (not to mention additional seasoning from the salt!). If you don't salt the eggplant, the dish will still be good, but the texture may be slightly more firm. Larger eggplants also tend to taste more bitter without the salt.
Absolutely! I had success grilling the eggplant for 3-4 minutes per side on my grill pan with a bit of neutral oil. You can also grill the slices with an outdoor grill. Once the slices are softened, foldable, and tender, they're good to go.
This dish is wonderful with a side salad, like this kale caesar salad, or my crispy and fluffy focaccia. Whatever you choose, you will definitely want some crusty bread to sop up the sauce!
Eggplant Involtini
Equipment
- Mandoline, optional, for slicing the eggplant
- 11-inch by 7-inch baking dish, or an 8-inch to 10-inch cast-iron skillet
Ingredients
For the eggplant:
- 1 large globe eggplant, about 1 pound
- Salt and black pepper
- 2 tablespoons extra-virgin olive oil
For the tomato sauce:
- 3 tablespoons extra-virgin olive oil
- 2 anchovy filets
- 4 garlic cloves, thinly sliced
- 2 tablespoons panko breadcrumbs
- 14 ounces tomato passata, or whole-peeled tomatoes, hand-crushed
- Salt and black pepper
For the ricotta filling:
- ½ cup whole-milk ricotta cheese
- ¼ cup pecorino romano cheese, finely grated
- ¼ cup low-moisture mozzarella cheese, cubed
- 2 tablespoons finely chopped fresh herbs, such as basil and parsley
- 1 tablespoon Calabrian chili paste, optional, for heat
- Salt and black pepper
For the involtini:
- 2 tablespoons pecorino romano cheese, finely grated
- 2 tablespoons low-moisture mozzarella cheese, cubed
- Fresh basil, for topping
Instructions
For the eggplant:
- Set a rack in the middle of the oven and preheat to 425°F/218°C.
- Prep the eggplant: Trim off the ends of the eggplant and slice into ½-inch slices lengthwise. Note: You can slice the eggplant with a mandoline or do it by hand. By hand, I recommend setting the eggplant upright and cutting into vertical slices. 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. Dab the slices with a paper towel to remove any excess moisture.1 large globe eggplant, Salt and black pepper
- Roast the eggplant: Line a large baking sheet with parchment paper and toss eggplant slices with olive oil, salt, and pepper. Roast the eggplant for 15-25 minutes until fork-tender, but not mushy. Set aside to cool completely.2 tablespoons extra-virgin olive oil
For the tomato sauce:
- Meanwhile, prepare the sauce. Set a large ovenproof skillet with olive oil over medium heat. Add the anchovies and garlic, and saute for 1-2 minutes until golden-brown and aromatic. Remove about 1 tablespoon of the oil and toss with the breadcrumbs in a small bowl. Set aside.Add the tomato sauce to the skillet, and simmer for 10 to 15 minutes until thickened. Season with salt and pepper. Spread the sauce evenly over the bottom of an oven-safe casserole dish. Set aside.3 tablespoons extra-virgin olive oil, 2 anchovy filets, 4 garlic cloves, 14 ounces tomato passata, Salt and black pepper, 2 tablespoons panko breadcrumbs
For the ricotta filling:
- To a small bowl, mix the cheeses, herbs and chili paste (if using). Season with salt and black pepper.½ cup whole-milk ricotta cheese, ¼ cup pecorino romano cheese, ¼ cup low-moisture mozzarella cheese, 2 tablespoons finely chopped fresh herbs, Salt and black pepper, 1 tablespoon Calabrian chili paste
Prep the involtini:
- To each eggplant slice, spread 1-2 tablespoons of ricotta filling on the wider end. Carefully roll up into a bundle, then place seam side down in the tomato sauce. Repeat with the remaining eggplant, and arrange evenly in the skillet.
Bake:
- Top the eggplant with the breadcrumbs and cheese in an even layer. Bake for 20 minutes, uncovered, until the top is nicely melted. Broil for 1-2 minutes, if desired, for a golden-brown top.Cool for 5-10 minutes before serving and top with fresh basil.2 tablespoons pecorino romano cheese, 2 tablespoons low-moisture mozzarella cheese, Fresh basil
Notes
- Eggplant: I recommend a large eggplant like a Globe/American variety 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.
- Tomato Sauce: If you're short on time, you can use a high-quality storebought tomato sauce instead of making your own. If you do make it, I recommend using tomato passata for a smoother texture or hand-crushed whole peeled tomatoes for a more rustic consistency.
- 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.
