Eggplant Involtini Recipe

4.97 from 30 votes

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Thinly sliced eggplant is cooked in a grill pan, then rolled with a cheesy filling, topped with tomato puree and more cheese, and baked until bubbling and golden. This Eggplant Involtini recipe has been adapted from Nigella's recipe but is lighter and yet still flavor-filled!

Prep Time45

Cook Time30

Total Time1 15

Servings: people

Author: Marcellina

Ingredients

Eggplant

2 medium-sized eggplant (approximately 1lb/400g each)
5 tablespoons olive oil
salt

Sauce and topping

2½ cups (600ml) tomato puree or tomato passata (or blended canned tomatoes)
3 tablespoons extra virgin olive oil
1 teaspoon salt
7 ounces (200 grams) fresh mozzarella

For the filling

1 ⅓ cup (250 grams) fresh ricotta cheese
½ cup finely grated Parmigiano Reggiano cheese ((Parmesan cheese))
4 tablespoons fine breadcrumbs
2 garlic cloves (minced, crushed or finely chopped)
4 tablespoons chopped fresh flat leaf parsley (or more as desired)
4 tablespoons chopped fresh basil (or more as desired)
1 egg
1 teaspoon salt
freshly ground black pepper

Instructions

Firstly, wash the eggplant, cut off the tops, and slice lengthwise into about ¼ inch (6mm) slices. I get about 8-10 slices per eggplant. Peel before slicing if desired.
Brush slices with olive oil and cook on a cast-iron grill pan until lightly charred and cooked through. Remove the grilled eggplant slices as they are done, setting aside on a plate. Lightly salt the eggplant slices. For other options, see notes.
Place a large tablespoon of prepared filling onto a slice of cooked eggplant. Roll up and arrange into a baking dish. This is a recipe that can easily be adjusted according to how many guests you have.
Combine tomato passata with extra virgin olive oil and salt.
Pour seasoned tomato passata over the the rolls and sprinkle with chopped mozzarella.
Bake at 350ºF/180ºC for 20-25 minutes until bubbling and the cheese is melted and golden. By this time your house should smell heavenly.
Once out, let the dish stand for at least 10 minutes before serving. Beautiful with crusty bread and a salad.

Filling

Combine all ingredients for filling and set aside.

Notes

Tips for Success

Choose firm, shiny, and medium-sized eggplants.
If the eggplants have lots of seeds, lightly salt and let sit 20–30 minutes. Pat dry before grilling.
Cooking the eggplant slices takes the most time, but you can do it a day ahead and store them in the fridge.
No grill pan? Bake slices brushed with oil or shallow fry and drain well.
Ricotta is mild, so use salt, pepper, and fresh herbs generously.
Let the eggplant involtini sit a few minutes out of the oven to settle the flavors and make plating easier.

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