Eggplant Involtini with Ricotta
Tender slices of baked or pan-fried eggplant rolled around a creamy ricotta and Parmesan cheese filling, then baked in a savory marinara sauce until bubbly and golden. A delicious and satisfying Italian meal for two.
Prepare and salt the eggplant
Wash the 1 large eggplant. Trim the ends and slice it lengthwise into 1/4-inch thick planks. You should get about 6-8 slices. Lay the slices on a baking sheet or paper towels and sprinkle generously with salt. Let them sit for 20-30 minutes; this draws out excess moisture (sometimes called 'sweating' the eggplant) and reduces bitterness. After resting, pat the eggplant slices very dry with paper towels.
💡 Pro Tips:
- •Salting helps prevent the eggplant from absorbing too much oil and reduces any bitterness.
- •Sweating means drawing out moisture.
Cook the eggplant slices
Preheat your oven to 400°F (200°C). Brush both sides of the dried eggplant slices with 2 tablespoons olive oil. Arrange them in a single layer on a large baking sheet. Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly golden. This makes them pliable (flexible and easy to bend) for rolling. Alternatively, you can grill or pan-fry them until tender.
💡 Pro Tips:
- •Pliable means flexible and easy to bend.
- •Do not overcook, or they will become too soft to roll.
Make the ricotta filling
While the eggplant cooks, in a medium bowl, combine 1 cup whole milk ricotta cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
💡 Pro Tips:
- •Mixing the filling while eggplant cooks saves time.
- •Use whole milk ricotta for a creamier filling.
Assemble the involtini
Pour 1 cup marinara sauce into the bottom of a small (about 8x8 inch) baking dish and spread it evenly. Take each cooked eggplant slice. Spread about 2 tablespoons of the ricotta filling evenly over one side of each eggplant slice. Carefully roll up each eggplant slice tightly, starting from one end. Place the rolled eggplant involtini (rolls) seam-side down in the prepared baking dish.
💡 Pro Tips:
- •Involtini means rolls in Italian.
- •Arranging seam-side down helps the rolls stay together during baking.
Bake the involtini
Pour the remaining 1 cup marinara sauce over the eggplant involtini in the baking dish. Sprinkle 1/2 cup shredded mozzarella cheese and the remaining 2 tablespoons grated Parmesan cheese over the top. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
💡 Pro Tips:
- •Covering helps the rolls heat through evenly.
- •Uncovering allows the cheese to get a nice golden crust.
Serve
Remove the baking dish from the oven. Let it rest for 5 minutes before serving. This allows the cheese and sauce to settle. Garnish with fresh chopped basil before serving immediately.
💡 Pro Tips:
- •Resting the dish helps it hold its shape and prevents burning from hot cheese.
- •Fresh basil adds a lovely, fragrant finish.
- Large baking sheet
- Medium bowl (for filling)
- Small baking dish (8x8 inch or similar)
- Spoon (for scooping)
- Spatula or tongs
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a richer flavor, you can add some finely minced cooked mushrooms to the ricotta filling.
- 💡If you prefer a firmer eggplant texture, reduce the initial baking time slightly.
- 💡This dish can be prepared ahead of time (up to the baking step), covered, and refrigerated. Add about 10-15 minutes to the baking time if baking from cold.
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