Eggplant Involtini is a classic Italian dish that never fails to delight.
Tender eggplant slices are filled with creamy ricotta, rolled up, and baked in a simple tomato sauce until bubbling and golden. Serve as a main course with a salad and crusty bread, or as a flavorful side—the result is a comforting, meat-free dish that appeals to everyone.
I always have a few eggplant plants in the garden, and when they’re producing I love turning the harvest into Eggplant Involtini. Known as aubergines in some places, eggplants are a staple in Southern Italian cooking, and this preparation—simple, fragrant, and satisfying—is one of my favorites.
Table of Contents
What are involtini?
Involtini means “small rolls” in Italian. Traditionally made by wrapping meat or vegetables around a flavorful filling, involtini can be filled with cheese, herbs, cured meats, or vegetables. Using eggplant keeps this version lighter and vegetarian-friendly.
Why you’ll love this recipe
- Not fried: The eggplant is grilled, not deep-fried, for a lighter result that still has great flavor.
- Simple technique: Grilling the slices adds a smoky note without excess oil.
- Classic Italian flavors: Tomato, basil, and cheese combine for a dish that’s bright and comforting.
- Make ahead: You can prepare components in advance and assemble before baking, perfect for busy evenings or entertaining.
For precise ingredient amounts and the complete method, see the printable recipe card at the end of the page.
Ingredients
- Eggplants: Choose medium-sized, glossy, firm eggplants without soft spots. Smaller fruit tend to be sweeter and less seedy.
- Ricotta: Use full-fat ricotta for a creamy, rich filling.
- Parmigiano Reggiano: Freshly grated Parmesan improves flavor and melting.
- Mozzarella: Fresh, well-drained mozzarella or low-moisture mozzarella works for the topping.
- Tomato passata: Smooth tomato puree keeps the sauce clean and bright; blended canned tomatoes are a fine substitute.
- Breadcrumbs: Fresh breadcrumbs from day-old bread give the filling structure and texture.
- Olive oil and seasonings: Use good olive oil, fresh garlic, basil, parsley, salt, and pepper to taste.
Instructions
Make the filling by combining ricotta, grated Parmigiano, breadcrumbs, garlic, chopped parsley and basil, an egg, salt, and pepper. Adjust seasoning to taste.
Slice eggplants lengthwise into long slices about 1/4 inch (6mm) thick. Brush lightly with olive oil and cook on a hot grill pan until softened and slightly charred. You can also brush and roast in the oven or shallow-fry if preferred.
Spoon a generous tablespoon of the filling onto each grilled slice.
Roll each slice tightly and arrange the rolls seam-side down in a baking dish.
Mix the tomato passata with extra virgin olive oil and a pinch of salt, then pour over the arranged rolls.
Top with pieces of mozzarella and a little extra grated Parmesan, then bake at 350ºF (180ºC) for 20–25 minutes, until bubbling and golden.
Tip: Many modern eggplants are less bitter and don’t need salting. If your eggplants are seedy or taste bitter, sprinkle the slices lightly with salt and let them sit 20–30 minutes, then pat dry before cooking.
Substitutions
- Vegetable: Use thin zucchini slices or roasted red peppers in place of eggplant.
- Ricotta: Replace half the ricotta with cream cheese or shredded mozzarella for a different texture.
- Topping: Swap mozzarella for extra grated Parmesan or pecorino.
Variations
- Vegetarian: Use vegetarian cheeses if you prefer.
- Lemon zest: Add grated lemon zest to the ricotta for brightness.
- Sicilian style: Stir in raisins, currants, or toasted pine nuts for a sweet-savory twist.
Storage
Store leftovers in an airtight container in the refrigerator. Involtini can be enjoyed cold or reheated gently in the oven or microwave. You can assemble the dish up to the baking step and refrigerate until ready to bake; add a few extra minutes to the cooking time if baking from chilled.
Equipment
A cast-iron grill pan gives attractive char marks and reduces oil usage, but you can roast slices in the oven or shallow-fry them if you don’t have a grill pan.
Top Tips
- Choose firm, medium-sized eggplants for the best texture.
- Slice lengthwise into long strips for easy rolling; discard the thinnest edge pieces if necessary.
- If salting to remove bitterness, pat slices dry before cooking to avoid sogginess.
- Cook the eggplant ahead of time if you prefer; store slices in the fridge until ready to assemble.
- Season the ricotta filling well—cheese and herbs bring most of the flavor, so be generous with salt, pepper, and fresh herbs.
- Let the baked dish rest a few minutes before serving so the filling firms up and is easier to plate.
FAQ
Yes. Freeze assembled, unbaked involtini wrapped well for up to a month. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
They refer to the same concept. Involtini is the Italian term meaning “little rolls.” Rollatini is an Italian-American name for the same style of dish.
Thin zucchini slices, roasted red peppers, or even blanched cabbage leaves can be used in place of eggplant.
What to serve with eggplant involtini
These involtini are versatile—serve them as an appetizer, side, or main. For a main course, pair with a simple salad such as arugula or green beans, and plenty of crusty bread to soak up the sauce.
More vegetarian recipes
- Ricotta Pie
- Eggs in Tomato Sauce (Eggs in Purgatory)
- Roasted Zucchini
- Pasta Shells Stuffed with Ricotta
- Roasted Cherry Tomato Pasta
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Eggplant Involtini Recipe
Ingredients
Eggplant
- 2 medium-sized eggplant (about 1 lb / 400 g each)
- 5 tablespoons olive oil
- salt
Sauce and topping
- 2½ cups (600 ml) tomato puree or passata
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 7 ounces (200 g) fresh mozzarella
For the filling
- 1 ⅓ cup (250 g) fresh ricotta
- ½ cup finely grated Parmigiano Reggiano
- 4 tablespoons fine breadcrumbs
- 2 garlic cloves, minced
- 4 tablespoons chopped fresh flat-leaf parsley
- 4 tablespoons chopped fresh basil
- 1 egg
- 1 teaspoon salt
- freshly ground black pepper
Instructions
-
Wash the eggplants, trim the tops, and slice lengthwise into 1/4 inch (6 mm) slices. Peel if you prefer.
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Brush slices with olive oil and grill in a cast-iron pan until lightly charred and cooked through. Lightly salt the cooked slices.
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Place a large tablespoon of filling on each slice, roll up, and arrange in a baking dish.
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Combine tomato passata with extra virgin olive oil and salt, then pour over the rolls.
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Scatter chopped mozzarella on top and bake at 350ºF (180ºC) for 20–25 minutes until bubbling and golden.
-
Allow the dish to rest for at least 10 minutes before serving. Serve with crusty bread and a salad.
Filling
-
Mix all filling ingredients together until well combined and adjust seasoning.
Notes
- Choose firm, shiny, medium-sized eggplants.
- If eggplants are seedy or bitter, lightly salt slices and let sit 20–30 minutes, then pat dry.
- Cook eggplant ahead to save time; store cooled slices in the fridge until ready to assemble.
- No grill pan? Brush slices with oil and roast, or shallow fry then drain on paper towel.
- Season the ricotta filling well—herbs, salt, and pepper make a big difference.
- Let the baked involtini rest briefly before serving so they hold together when plated.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by a calculator. For accurate values, calculate based on the exact ingredients and brands you use.
This updated recipe was first published on September 11, 2010.