Eggplant Involtini
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On the fussiness scale, this recipe is up there. I hate to start on a negative note, especially when these little ricotta-stuffed rolls turned out to be so stinking good, but I’m not so drawn to these types of recipes anymore — the ones that call for salting and draining and blotting and deep frying and rolling … as adorable as they may be.
But I’ve had this recipe bookmarked since last Christmas when I first opened Tartine Bread. And with eggplant season peaking and with my homemade tomato sauce and ricotta cheese obsession persisting, the timing seemed right. And right it was.
Oh boy. Somehow the flavors of lemon and thyme in the ricotta cheese pervade the eggplant shells, all of which meld together with the fresh tomato and cream sauce base, a perfect combination in this early fall dish.
Don’t let the involtini process deter you from making them. I think you might enjoying getting lost in the monotony of stuffing and rolling and assembling. With a good podcast streaming in the background, the ricotta-stuffed parcels will be ready before you know it.
Weekend Baking:
Are you thinking about baking this weekend? Perhaps with plums? If so, I recommend you take a look at these posts, one from The Garden of Eden and the other from House to Haus. I made the zwetschgentorte today actually — delicious! — and I can’t stop thinking about Darcy’s Plum crumble.
Eggplant Involtini
- Total Time: 45 minutes
- Yield: 2
Description
Adapted from Tartine Bread
Notes:
- Below is a half recipe of the book’s.
- The book offers a recipe for tomato sauce, which I’m sure is delicious, but I have been hooked on Marcella Hazan’s recipe
- Recently I made these by roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I also simplified the filling by omitting the thyme and lemon juice—I just used lemon zest and salt.
Ingredients
- 1 large eggplant
- kosher salt
- olive oil or canola oil for frying
- homemade tomato sauce
- heavy cream
- freshly Parmigiano Reggiano for servingfor the filling:
- 1/2 cup fresh, dried, or panko bread crumbs
- 1 cup whole milk ricotta or homemade, which is easy and delicious
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1 tsp. fresh thyme leaves, minced
- 1/4 tsp. kosher salt
Instructions
- Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lengthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (Alternatively, skip the salting and the frying, and roast the eggplant, see notes above.)
- If you are frying: Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (such as a cast iron pan) and heat to 360ºF on a deep-frying thermometer. Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices. (Alternatively, pan fry in less oil till eggplant soften and are lightly golden.)
- Meanwhile, make the filling. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.
- Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish or individual gratin dishes (see above) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the parmesan before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian
This post may contain affiliate links. Please read my disclosure policy.
136 Comments on “Eggplant Involtini”
Do you think its possible to just roast the eggplant slices instead of frying them?
Well, I wondered about that, too. The thing is is that the frying makes the eggplant really pliable. Do you think roasting would do the same? That would be an awesome alternative. I worried that roasting might not make them as malleable, which would make rolling difficult. I would love to know your thoughts!
Super late in the game comment, making this for mother’s day, what about steaming it?
Hi Katie, I think you could, but my worry with steaming is that it might not be as flavorful. Scroll down a few more comments and read what other people have suggested about roasting the eggplant — I think that might be the way to go.
Yes, this is from America’s test kitchen:
Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip eggplant slices and brush with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over. Heat broiler.
This is great! Thank you so much, Peter. I am absolutely going to try this method next time — so much easier than frying. Thanks!
Did you fry the panko in olive oil, using the same method as your bread crumbs?
Hi Cathy — I did not fry the panko in olive oil Just added it right in. Truthfully, you can barely taste the bread crumbs, which makes me wonder if they’re even necessary? Perhaps they add some body? I looked up a similar recipe in a Mario Batali cookbook, and Batali uses no bread crumbs. Now, that said, if I had fried the panko in olive oil, it probably would have had a little more body and crunch, which might have been more detectable. Let me know if you make any discoveries!
Regarding other methods for making the eggplant pliable: I have a grill recipe for a stuffed eggplant and they have you just blanch the sliced eggplant for about 30-60 seconds in boiling water. Has worked perfectly for me so you might give that a try…Not too long or it falls apart. It’s fast enough that I generally do one slice at a time which eliminates the stress factor. I have the Tartine book and will have to look much more closely…I primarily use it for the bread recipes but this looks divine. Thanks.
Thanks for your thoughts, Dee. I love the idea of blanching vs. frying. Frying always feels like such an effort to me. And I hate having all of that leftover oil. I have one more eggplant on hand — might have to give this method a try tonight. THanks!
This dish looks fabulous.
I bake eggplant slices all the time – I love eggplant – and have found I really don’t need to do the salt-and-wait step, and I never fry eggplant anymore. When I bake the slices (usually cut round and thicker than these, sometimes peeled, sometimes not), I preheat the oven to about 425 to 450, then pour 2-4 tablespoons olive oil on on a cookie sheet or flat pan, depending on the amount of eggplant I’m cooking. Then I dip each slice of eggplant in the oil on the pan, turn it over so the other side gets a bit of oil, and slide it to the edge, filling up the cookie sheet this way. Bake for 10 minutes, turn the slices over and bake for 8-10 more minutes – and eat when cool with a sprinkling of Kosher salt and some lemon juice squeezed over the top. This method works great, and uses less oil. When I try this recipe, which will be soon, I intend to bake the eggplant, for about 5 minutes per side instead of 10, or until they brown slightly.
Can’t wait.
Jani — thank you for this! I have a recipe from a Cooks Illustrated book for eggplant parm, and I think they bake the eggplant just as you describe. I love this idea. It sounds so light and delicious and not fussy at all! Just my style.
I’ve done this with zucchini and I think the recipe may have originated in ANTIPASTI: The Little Dishes of Italy by Julia della Croce. I haven’t revisited it in years, but it was always very popular when I served it. Thanks for reminding me and for the idea of using eggplant, too.
Chris
First, I love those dishes – too stinking cute. Next, what a beautiful dinner that is! Like the other commenters, I never fry eggplant either. So much effort and mess. I also find that, at this time of year when eggplants are gorgeous and not bitter, the salting and waiting step is not necessary. I usually either dry bake my slices until they are golden or I brush each slice individually with olive oil. I love Jani’s tip for dipping them in olive oil!
Thanks Dana! It’s so nice to read so many comments about baking vs. frying. I don’t think i’ll ever fry again. Too much work, and it seems unnecessary. And I don’t think I’ll ever salt eggplant again — waste of time. Eggplant is all of a sudden becoming not such a fussy vegetable afterall!
That is gorgeous. I’ve been toying with making homemade ricotta — having these to put it into might just throw me over the edge!
I have never seen eggplant look more delicious. And I adore the little baking dishes too,
I made this last night. It was so delicious, my fiance told me I could sell it for a lot of money 🙂 Thanks for such a great recipe! I brushed the eggplant with oil and baked for ~ 15 minutes, it worked out great. The homemade ricotta is definitely worth it! I usually don’t even like ricotta. Beautiful pictures!
This makes me so happy Kirsten! I know, homemade ricotta is almost a different food, right?
This has quickly become one of my favorite dishes to make! Thank you thank you thank you!
I made this recipe by baking the eggplant and skipped the bread crumbs and cream. It turned out really well and everyone loved it. Thanks for a great recipe.
Liz — so good to know that you can bake the eggplant and skip the breadcrumbs and cream. I sort of felt the bread crumbs were superfluous. And the cream is perhaps unnecessary, too. Thanks!
I love this recipe. I shortened my prep time (considerably) the second time I made these by broiling the eggplant. I sliced them .25″ thick, brushed them on both sides with olive oil, salt, and pepper and then put them on a baking sheet and in the oven (broil on high). I put this in the oven for about 8 minutes (keep an eye on them, this time prob. isn’t exact). They rolled just as well as when they were fried, if not easier! Probably healthier, too.
Jenna, thank you for this! I hate frying! Seriously, that’s the only thing that keeps me from making this recipe more often. I will definitely try your broiling method next time. Thanks!
These were amazing! I sliced and grilled the eggplant on our indoor griddler with great success.
most delicious thing EVER! the homemade ricotta cheese makes it! baked the slices of eggplant and didnt salt them (much easier)– i will be dreaming about this….
Keri — This makes me so happy. I bake the eggplant slices now, too, thanks to suggestions from commenters. You are right — so much easier! Makes it not such a fussy dish overall.
I pinned this recipe (and link it right back to you!), and it’s the most popular thing I’ve ever pinned. I love your blog, and the photography!
Thank you, Laura. You are nice.
This looks fabulous! I saw this over at Sally’s site and know that I won’t be able to resist NOT making this! Love eggplant and eggplant and cheese – WOW! Great recipe!
Love this dish!!! I agree that it comes together much more quickly than it looks. I steamed and chopped spinach (because I just put spinach everywhere I can) and some fresh nutmeg in the stuffing. The lemon zest and juice add a wonderful freshness! I will also try to broil next time. Thank you for sharing!
Kristine — So happy to hear this! Spinach sounds like a wonderful addition. Healthy, too. Thanks!
I am so happy to see this receipe, because I used to shallw fry the eggplant, but now with baking technique it should work wonders. thanks for the tip.
Usha — I know, frying is such a pain!
… I must have bad luck. Everytime I buy an eggplant … and don’t salt it… it’s bitter.
Is there a trick to picking out eggplant ? variety ? male or female ?
LindaR — Gosh, I am not an eggplant aficionado by any means, but I always have the best luck with eggplant when 1.) they are in-season, so in the late summer especially but also early fall 2.) when they are on the smaller size and 3.) when they are from the farmer’s market. I rarely make it to my farmers’ market, but I do get a ton of them in my CSA (vegetable share) at the end of the summer. Hope that helps some. Wish I could offer you more guidance.
THIS IS A WONDERFUL RECIPE…AND I’M PRETTY FUSSY(NEOPOLITAN)
THANK YOU
Haha, Anne, I love it. So happy to hear this!
I make this all the time I never fry my eggplant, if I make parmigiana I bake the eggplant but when I roll it as in this recipe I just put the slices the microwave and nuke them, let them cool before I roll them with the ricotta. I tried it once a long time ago when I was dieting and it worked so well I never fry them anymore. You can do it with zucchini too.
Lucille — thanks so much for the tip on the microwave. Love that idea! So much easier and much healthier, too. Thanks.
Is it possible to make this a day in advance? Maybe make the rolls ahead of time and then put them in the pan with the sauce right before baking?
Courtney — I don’t see why not. I would maybe place the rolls in the fridge on a dish all wrapped in plastic wrap so that they don’t dry out. I haven’t made them in advance, but I have been meaning to because this is sort of a hard dish to assemble all at the last minute. I have about 2 pounds of eggplant from my CSA that I need to experiment with, so if I get to this before you, I will let you know.
Last time my boyfriend made eggplant, a pigeon went in through the window, threw the eggplant on the floor, and nested itself on the plate.
I think the pigeon might approve of this more than the last one, and let us eat it 😀 .
Ana — hahahaha! Hilarious. Are you serious?! Gotta love the honesty.
I made this dish twice this past week and it was delicious! thank you!!
Made this dish for dinner. All I got to say is that I ate more than I should’ve. The eggplant was so velvetty and delicate. Loved it!
Diana — so happy to hear this! And I don’t think you can eat too much of it — it’s light light, as my grandmother would say.
I made this last night using goats cheese and basil instead of ricotta and thyme, and then omitted the cream and put breadcrumbs mixed with blue cheese on top..AMAZING!
Caz — so happy to hear this! Love the idea of goat cheese and your blue cheese breadcrumbs are brilliant! Wish I could have been there to taste one.
Do u think I could just grill eggplant rather than frying??? What is the reason for frying? Is it consistency?
Darin — I think frying does help make the eggplant pliable, but that said, there definitely are other ways to achieve the same consistency — baking, broiling, boiling, grilling, microwaving. A couple of other commenters have left some tips:
DeeG says: Regarding other methods for making the eggplant pliable: I have a grill recipe for a stuffed eggplant and they have you just blanch the sliced eggplant for about 30-60 seconds in boiling water. Has worked perfectly for me so you might give that a try…Not too long or it falls apart. It’s fast enough that I generally do one slice at a time which eliminates the stress factor. I have the Tartine book and will have to look much more closely…I primarily use it for the bread recipes but this looks divine. Thanks.
Jani says: I bake eggplant slices all the time – I love eggplant – and have found I really don’t need to do the salt-and-wait step, and I never fry eggplant anymore. When I bake the slices (usually cut round and thicker than these, sometimes peeled, sometimes not), I preheat the oven to about 425 to 450, then pour 2-4 tablespoons olive oil on on a cookie sheet or flat pan, depending on the amount of eggplant I’m cooking. Then I dip each slice of eggplant in the oil on the pan, turn it over so the other side gets a bit of oil, and slide it to the edge, filling up the cookie sheet this way. Bake for 10 minutes, turn the slices over and bake for 8-10 more minutes – and eat when cool with a sprinkling of Kosher salt and some lemon juice squeezed over the top. This method works great, and uses less oil. When I try this recipe, which will be soon, I intend to bake the eggplant, for about 5 minutes per side instead of 10, or until they brown slightly.
Lucille says: I make this all the time I never fry my eggplant, if I make parmigiana I bake the eggplant but when I roll it as in this recipe I just put the slices the microwave and nuke them, let them cool before I roll them with the ricotta. I tried it once a long time ago when I was dieting and it worked so well I never fry them anymore. You can do it with zucchini too.
Jenna says: I love this recipe. I shortened my prep time (considerably) the second time I made these by broiling the eggplant. I sliced them .25″ thick, brushed them on both sides with olive oil, salt, and pepper and then put them on a baking sheet and in the oven (broil on high). I put this in the oven for about 8 minutes (keep an eye on them, this time prob. isn’t exact). They rolled just as well as when they were fried, if not easier! Probably healthier, too.
Hope that helps!
Lovely recipe, but after I skipped the salt&drain and did an oil&broil on the eggplant (unpeeled), all that was left was to open a jar of Rao’s Homemade tomato sauce, a box of panko, and a container of ricotta. After toasting the crumbs, I splashed in lemon juice and grated in a little rind, stripped off some thyme leaves, then rolled as pictured and baked. It took about 20 mins to put together and another 20 to cook. Glad I didn’t heed the opening remarks!
Tina — haha, I love it! Glad to know this can be made in a truly unfussy manner and still be delicious. Thanks for sharing. Have a Happy Thanksgiving!
Thanks! and I just wanted you to know I put this together again this afternoon and realized my one eggplant wasn’t enough, so I subbed in some zucchini – it was *fantastic*. I used Lydia’s marinara instead of Rao’s as it’s $3 less/jar and is just as tasty to me. I thought of you while making it!
Tina — Love these updates. Funny you mention zucchini — I had just been thinking how fantastic this recipe would be with zucchini subbed in for eggplant. And what a wonderful way to use up all of those extra zucchinis in the summer! Thanks for the tips on sauce brands too — it’s always nice to have good sauce on hand. Hope you had a wonderful Thanksgiving!