Eggplant Involtini

Eggplant parcels stuffed with ricotta in tomato sauce and baked.

5 from 2 votes

This eggplant involtini recipe features roasted eggplant stuffed with an herby ricotta filling and baked in a garlicky homemade tomato sauce dotted with melted cheese.

Prep Time30

Cook Time50

Inactive Time20

Total Time1 40

Servings: appetizer servings

Calories: 340kcal

Author: Karishma Pradhan

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 fillets or 1 teaspoon finely chopped capers
4 garlic cloves thinly sliced
14 ounces canned whole-peeled tomatoes hand-crushed | or high-quality tomato passata
¼ cup water
Salt and black pepper

For the ricotta filling:

½ cup whole-milk ricotta cheese drained if watery
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 teaspoon Calabrian chili paste optional | to taste
Salt and black pepper

For the involtini:

2 tablespoons pecorino romano cheese finely grated
2 tablespoons low-moisture mozzarella cheese cubed
Fresh basil for garnish

US Customary - Metric

Instructions

For the eggplant:

Set a rack in the middle of the oven and preheat to 425°F/218°C.
Prep: Trim off the ends of 1 large globe eggplant and slice into ¼-inch slices lengthwise. You should have about 10 slices.
Place 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.
Roast: Line a large baking sheet with parchment paper and brush or drizzle eggplant slices with 2 tablespoons extra-virgin olive oil. Sprinkle with salt and pepper. Roast for 12 - 18 minutes until fork-tender, but not mushy. Set aside to cool completely and keep the oven on.

For the tomato sauce:

Meanwhile, prepare the sauce. Set a large ovenproof skillet with 3 tablespoons extra-virgin olive oil over medium heat. Add 2 anchovy fillets and 4 garlic cloves, and saute for 2 - 3 minutes until golden-brown and aromatic.
Add 14 ounces canned whole-peeled tomatoes and ¼ cup water to the skillet, and simmer for 10 - 15 minutes until thickened. Use a wooden spoon to break up the tomatoes into smaller pieces, then simmer for 10–15 minutes until the sauce is thickened. Season with salt and pepper.
Spread ¾ of the sauce evenly over the bottom of an oven-safe casserole dish. Set aside.

For the ricotta filling:

In a small bowl, combine ½ cup whole-milk ricotta cheese, ¼ cup pecorino romano cheese, ¼ cup low-moisture mozzarella cheese, 2 tablespoons finely chopped fresh herbs and 1 teaspoon Calabrian chili paste (if using). Season with salt and black pepper.

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 remaining sauce, 2 tablespoons pecorino romano cheese, and 2 tablespoons low-moisture mozzarella cheese. Bake for 20 minutes, uncovered, until the top is nicely melted.
Broil for 1 - 2 minutes, if desired, for a golden-brown top. Top with fresh basil, then cool for 5 - 10 minutes before serving.

Notes

Eggplant: I recommend a large eggplant like a Globe/American variety because it's easier to cut the vegetable into thin strips.

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.

Nutrition