Eggplant Involtini is one of those dishes that makes you fall in love with Italian food all over again!
Thin slices of tender eggplant are filled with creamy ricotta, rolled, and baked in a rich tomato sauce until bubbly and irresistible. Serve them as a main course or a side—this meat-free comfort food pleases vegetarians and meat eaters alike.
Eggplants (also called aubergines) are a staple in my garden and in many Calabrian kitchens. There are countless ways to prepare them, but this involtini recipe—light, flavorful, and satisfying—is one of our favourites.
Table of Contents
What are involtini?
Involtini means “small rolls” in Italian. Traditionally, thin slices of meat or vegetables are wrapped around a filling—often cheese, vegetables, or cured meats. Using eggplant keeps the dish lighter and makes it vegetarian-friendly without skimping on flavor.
Why you’ll love this recipe
- Not fried: The eggplant is grilled or baked rather than deep-fried, so the dish is lighter but still rich.
- Great flavor with less oil: A cast-iron grill pan adds char and flavor without excess oil.
- Classic Italian profile: Tomato, ricotta, mozzarella, Parmesan, basil, and garlic deliver familiar, comforting flavors.
- Make-ahead friendly: You can prepare the eggplant and filling in advance and assemble just before baking.
For complete ingredient quantities and full instructions, please see the printable recipe card at the bottom of the page.
Ingredients
- Eggplants: Choose medium-sized, glossy, and firm eggplants without soft spots. Smaller eggplants are usually sweeter and less seedy.
- Ricotta: Use whole-milk ricotta for best texture and flavor.
- Parmigiano Reggiano: Freshly grated Parmesan (or Reggiano) melts and tastes best.
- Mozzarella: Fresh mozzarella, well drained; or low-moisture mozzarella if preferred.
- Tomato passata or pureed canned tomatoes: Smooth, pure tomato sauce forms the base for baking.
- Breadcrumbs: Use fresh fine breadcrumbs made from day-old bread for the filling.
- Olive oil: Extra virgin for sauce and regular or extra virgin for brushing the eggplant.
- Seasonings: Fresh garlic, basil, parsley, salt and pepper.
If you have leftover eggplant, consider marinating it for an antipasto platter—it’s a family favourite.
Instructions
Combine the filling ingredients: ricotta, grated Parmigiano, breadcrumbs, minced garlic, chopped parsley and basil, an egg, salt and pepper. Mix until well combined and set aside.
Slice the eggplant lengthwise into roughly 1/4-inch (6mm) slices. Brush each slice lightly with olive oil.
Cook the slices on a hot cast-iron grill pan (or bake until tender), then place a large tablespoon of filling near one end of each slice.
Roll the slices up tightly and arrange them seam-side down in a baking dish.
Mix the tomato passata with extra virgin olive oil and a pinch of salt. Pour this seasoned passata evenly over the rolls.
Scatter the cubed or torn mozzarella over the top and finish with extra grated Parmigiano. Bake at 350ºF (180ºC) for 20–25 minutes until bubbling and golden.
Tip: Most modern eggplants are mild and often don’t need salting. If your eggplants have many seeds and taste bitter, lightly salt the slices and let them rest 20–30 minutes, then pat dry before cooking.
Substitutions
- Swap eggplant for zucchini—use two overlapping thin slices to make each roll.
- Replace part of the ricotta with cream cheese or shredded mozzarella for a different texture.
- Omit mozzarella and sprinkle extra Parmesan or Romano on top if preferred.
Variations
- Vegetarian: Use vegetarian-style cheeses if you want to avoid animal rennet.
- Lemon zest: Add a little lemon zest to the ricotta for brightness.
- Sicilian-style: Stir raisins, currants, or toasted pine nuts into the filling for a sweet-savory twist.
Storage
Store leftovers in an airtight container in the refrigerator. Involtini are tasty served cold or reheated in the oven or microwave. You can assemble the dish up to the baking step, cover, and refrigerate until ready to bake—allow a few extra minutes in the oven if baking from cold.
Equipment
A cast-iron grill pan gives the best char with minimal oil. No grill pan? Brush slices with oil and bake until tender or shallow-fry and drain on paper towels.
Top Tips
- Choose medium, firm, and shiny eggplants.
- Slice lengthwise into long strips; discard the first and last thin slices if they are mostly skin.
- Salt to remove bitterness if needed; pat dry before cooking.
- Cook the eggplant slices ahead of time to save prep time on the day you serve them.
- Season the ricotta filling well—cheese is mild and benefits from salt, pepper, and fresh herbs.
- Let the baked dish rest 5–10 minutes before serving to set the filling and make plating easier.
FAQ
Yes. After assembling (before baking), cover well and freeze for up to a month. Thaw overnight in the fridge and bake, adding a few extra minutes if baking from cold.
There is no real difference in preparation. Involtini is the Italian term for little rolls. Rollatini is an Italian-American term used interchangeably.
Try thin grilled zucchini, roasted red peppers, or blanched cabbage leaves as alternatives to eggplant.
What to serve with eggplant involtini
These involtini work as appetizers, sides, or a main course. For a meal, serve with a simple arugula or green salad and plenty of crusty bread to mop up the sauce.
More vegetarian recipes
- Ricotta Pie
- Eggs in Tomato Sauce
- Roasted Zucchini
- Pasta Shells Stuffed with Ricotta
- Roasted Cherry Tomato Pasta
Eggplant Involtini Recipe
Ingredients
Eggplant
- 2 medium-sized eggplant (about 1 lb / 400 g each)
- 5 tablespoons olive oil
- Salt to taste
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, drained and torn
For the filling
- 1⅓ cups (250 g) fresh ricotta cheese
- 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 eggplant, trim the tops, and slice lengthwise into about ¼-inch (6 mm) slices. You should get roughly 8–10 slices per eggplant. Peel first if you prefer.
- Brush slices with olive oil and cook on a hot cast-iron grill pan until lightly charred and cooked through. Remove as done and lightly salt. Alternatively, brush and bake until tender.
- Place a large tablespoon of filling onto each cooked slice, roll up, and arrange seam-side down in a baking dish.
- Combine tomato passata with extra virgin olive oil and salt, then pour over the rolls.
- Top with torn mozzarella and extra grated Parmesan if desired.
- Bake at 350ºF (180ºC) for 20–25 minutes until bubbling and golden.
- Let stand at least 10 minutes before serving. Serve with crusty bread and a salad.
Filling
Combine all filling ingredients—ricotta, grated Parmesan, breadcrumbs, garlic, parsley, basil, egg, salt and pepper—mix well and set aside.
Notes
Tips for success
- Choose firm, shiny eggplants and slice lengthwise for rolls.
- If eggplants are seedy and bitter, salt slices and let rest 20–30 minutes, then pat dry before grilling.
- Cooking eggplant slices takes the most time; you can grill them a day ahead and refrigerate.
- No grill pan? Bake slices brushed with oil or shallow-fry and drain well.
- Season the ricotta filling generously with salt, pepper, and herbs.
- Let the dish rest a few minutes after baking to let flavors settle and make plating easier.
Nutritional Estimate Per Serving
Calories: 530 kcal | Carbohydrates: 31 g | Protein: 23 g | Fat: 37 g | Saturated Fat: 13 g | Fiber: 9 g
Nutrition is an estimate. For accuracy, calculate values based on the exact ingredients and brands you use.
This updated recipe was first published on September 11, 2010.