A pan of just-baked eggplant involtini.

Eggplant involtini — tender slices of eggplant rolled into ricotta-stuffed parcels baked with homemade tomato sauce — never tastes better than this time of year, when the eggplant and tomatoes begin arriving in full force. Until last week, however, the dish, which requires salting and frying the eggplant, felt SO fussy, the thought of standing at the stovetop always deterring me from making it.

But last Friday after roasting eggplant slices for a sandwich, I felt inspired to use the same technique for the involtini, which, as several commenters had noted already, works like a charm. By simply brushing the eggplant slices with oil, seasoning them with salt and pepper, and roasting them, 20 minutes of standing at the stovetop was saved. The process proved so painless, I made the involtini again on Sunday — eggplant involtini twice in three days is a first, a feat never realized in the past five years.

Two caveats: homemade sauce, fresh ricotta. With these two components of the dish prepared (or purchased) ahead of time, eggplant involtini demands little effort. For the first time in a long time I made the ricotta from scratch, which reminded me how easy and delicious it is: line a sieve with cheesecloth, boil milk and cream, add salt and vinegar, strain. It takes about 25 minutes total.

Final discovery: The adorable eggplant bundles can be assembled ahead of time, nestled in their tomato sauce-slicked dish, and stashed in the fridge until needed: in 25 minutes, the pan emerges from the oven, tomato sauce thick and bubbly, ricotta rolls bronzed and oozing. It’s a beautiful thing. Do it.

sliced eggplant on a sheet pan

Components: roasted eggplant, tomato sauce, ricotta seasoned with lemon zest, salt, and breadcrumbs:
eggplant involtini components: roasted eggplant, tomato sauce, homemade ricotta

Roasted eggplant on a sheet pan with dollops of ricotta on each end, ready to be rolled.
Eggplant involtini rolled up on a sheet pan.
Eggplant involtini in a baking dish with tomato sauce.
Just-baked eggplant involtini with shaved parmesan on top.
A plate of eggplant involtini and a fork.
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
A pan of just-baked eggplant involtini.

Eggplant Involtini, Simplified


  • Author: Alexandra Stafford
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 2 to 4

Description

Original, fussier recipe can be found here.

Homemade ricotta is easy and delicious.

Updates to the original recipe include skipping the salting and, in place of frying, roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I’ve also simplified the filling by omitting the thyme and lemon juice—I just use lemon zest and salt and the breadcrumbs.

The recipe is easily doubled: Use two sheet pans to roast the eggplant, rotating as necessary to ensure even cooking. Double the filling. Use a 9 x 13-inch baking vessel or two 9-inch vessels. Definitely double the recipe if making for more than 2 people … I can nearly eat a single recipe on my own.

Regarding the breadcrumbs: I think they are only really necessary if your ricotta is particularly wet. I rarely use them anymore.


Ingredients

  • 1 to 2 eggplants
  • kosher salt and pepper
  • olive oil for brushing
  • homemade tomato sauce (see above)
  • 1 to 2 tablespoons heavy cream or half and half, optional
  • freshly Parmigiano Reggiano for serving

for the filling:

  • 1/2 cup fresh or panko breadcrumbs, optional (see notes)
  • 1 cup whole milk, fresh ricotta or homemade
  • grated zest of 1 lemon
  • 1/4 tsp. kosher salt, plus more to taste

Instructions

  1. Preheat the oven to 425ºF. Line a sheetpan with parchment paper, a Silpat, or rub lightly with olive oil.Trim the stem end of each eggplant. Stand the eggplant vertically, and make 1/4-inch thick cuts down to create long slices. Arrange on sheetpan. Pour about 3 tablespoons of oil into a small dish for convenience. Brush each eggplant slice with olive oil. Season with salt and pepper. Roast for 10 minutes. Flip. Brush other side with oil and season with salt and pepper. Roast for 5 to 8 minutes more or until beginning to turn golden. Remove pan from the oven and set aside.
  2. Meanwhile, make the filling. In a bowl, stir together the breadcrumbs, ricotta, lemon zest, and salt. Taste. Adjust with a pinch more salt if necessary.
  3. Preheat the oven to 425ºF. Ladle tomato sauce (about 3/4 cup) into a 9-inch round baking dish or similar-sized vessel till bottom of dish is covered in a thin layer. Place a spoonful (about 2 teaspoons) 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. Drizzle or brush the cream over the rolls 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.

  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian, American

Keywords: eggplant, involtini, ricotta, tomato, sauce, vegetarian