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Irresistible Eggplant Ricotta Rolls

Featured in Veggie meals full of flavor.

Eggplant ricotta rolls are a classic Italian dish that elevates simple eggplant into a refined and delicious meal. Soft, grilled eggplant slices are stuffed with a smooth mixture of ricotta, parmesan, and fresh basil, balanced out with a splash of lemon juice for a refreshing touch. The homemade tomato sauce, filled with garlic and herbs, perfectly coats these rolls during the final bake. This recipe is the perfect mix of lightness and indulgence, great for family dinners or gatherings.
Maria from tastyhush
Last updated Thu, 27 Feb 2025 19:43:25 GMT
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Delicious Eggplant Rolls | Tastyhush.com

Italian eggplant involtini showcases the elegance of Mediterranean cuisine at its finest. These delicate rolls of grilled eggplant filled with creamy ricotta and nestled in aromatic tomato sauce capture the sun-kissed flavors of Sicily. This cherished family recipe has become a signature dish that never fails to impress guests.

Essential Ingredients

  • Eggplants (2 large) - Select firm, glossy ones of medium size for ideal slices. Farm-fresh eggplants tend to be sweeter and less bitter
  • Ricotta (250g) - Use artisanal creamy ricotta or make your own. Drain overnight in cheesecloth for best texture
  • Parmesan (75g) - Aged Parmigiano Reggiano provides complex crystalline notes. Grate just before using
  • Fresh Basil - Choose deeply green, aromatic leaves for the best flavor

Detailed Instructions

  1. Prepare the Eggplant

    Slice eggplants uniformly at 5mm thickness using a mandoline. Modern eggplants rarely need salting, but if desired, layer with coarse salt for 30 minutes.

  2. Grill to Perfection

    Preheat oven thoroughly to 200°C. Brush each slice generously with extra virgin olive oil before grilling.

  3. Make the Filling

    Crumble ricotta finely and gradually incorporate grated parmesan until airy. Add lemon zest and basil last for freshness.

  4. Roll the Involtini

    Place filling on the wider end of each eggplant slice and roll carefully with steady pressure. Slightly damp fingers help with rolling.

The Sauce

Create a smooth, medium-bodied tomato sauce. Simmer slowly with whole basil leaves, removing them before serving.

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Italian stuffed eggplant rolls | Tastyhush.com

Final Presentation

Arrange involtini with care, leaving space between rolls. Drizzle with fresh extra virgin olive oil just before serving. The contrast between tender eggplant, creamy filling, and velvety sauce creates a perfect harmony of textures and flavors.

Recipe Tips

→ Can you make the eggplant rolls ahead of time?
Sure, you can prepare all the components up to a day before and just assemble them when you're ready to bake.
→ How do you avoid bitter eggplant?
Choose firm, shiny eggplants and don't overgrill them so they stay tender without tasting bitter.
→ Is this dish freezer-friendly?
Yes, you can freeze the assembled rolls for up to 3 months. Let them defrost in the fridge before reheating in the oven.
→ What sauce pairs best with this recipe?
The tomato sauce from the recipe works wonderfully, but you can also drizzle some extra virgin olive oil when serving.
→ How do you make this gluten-free?
Simply swap out regular breadcrumbs for either gluten-free breadcrumbs or ground almonds.

Stuffed Eggplant Rolls

Tender eggplant slices wrapped around a creamy combination of ricotta and parmesan, all smothered in a fragrant tomato sauce with basil.

Prep Time
30 Minutes
Cooking Time
45 Minutes
Total Time
75 Minutes
By: Maria

Category: Vegetarian

Skill Level: Medium

Style: Italian

Makes: 6 Serves (12 rolls)

Diet Type: Veggie

Ingredients

→ Eggplants

01 Two eggplants (each weighing 500-750g)
02 5 tablespoons of olive oil
03 Salt and black pepper to taste

→ Ricotta Filling

04 1 cup of ricotta cheese
05 Half a cup of breadcrumbs
06 ¾ cup of grated parmesan
07 1 tablespoon of lemon juice
08 ¼ cup of freshly chopped basil
09 Half a teaspoon of lemon zest

→ Tomato Sauce

10 1 can of diced tomatoes (800g)
11 1 tablespoon of olive oil
12 3 garlic cloves, minced
13 A pinch of crushed red pepper
14 ¼ teaspoon of oregano
15 Half a cup of freshly chopped basil

→ Topping

16 2 tablespoons of grated parmesan
17 2 tablespoons of freshly chopped basil

Let's Cook

Step 01

Start by preheating your oven to 200°C. Peel the eggplants and cut them into 6 long slices about 1.25 cm thick. Brush them with olive oil on both sides, sprinkle with salt and pepper, and bake for 25 to 30 minutes, flipping midway through. Let the slices cool down.

Step 02

Combine the ricotta, breadcrumbs, parmesan, chopped basil, lemon zest, and lemon juice in a bowl. Add a bit of salt to taste and mix it well.

Step 03

Heat olive oil in an oven-safe skillet. Toss in the garlic, oregano, a pinch of salt, and red pepper flakes. Let it cook for about 30 seconds before adding the diced tomatoes. Simmer for around 12-15 minutes until it thickens slightly, then stir in the chopped basil.

Step 04

Spread roughly 1.5 to 2 tablespoons of the ricotta mixture onto each eggplant slice. Roll them up and place these rolled eggplant slices (seam-side down) in the skillet with the tomato sauce.

Step 05

Let the dish simmer over medium heat for 5 minutes. Then transfer it under the oven grill for another 5 minutes until everything's heated and the top gets a nice golden touch. Sprinkle some grated parmesan and fresh basil just before digging in.

Tips

  1. You can put this dish together up to the assembly step ahead of time.
  2. For a lighter version, opt for low-fat ricotta.

What You'll Need

  • Oven
  • Oven-safe skillet
  • Baking sheet
  • Vegetable peeler

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • Dairy (ricotta, parmesan)
  • Gluten (breadcrumbs)

Nutrition Per Serving

Values are estimates and should not replace professional dietary advice.
  • Calories: 285
  • Total Fat: 19 g
  • Total Carbs: 18 g
  • Protein: 14 g