Involtini means “little rolls” in Italian, and these deliver big flavor. Thin slices of eggplant are grilled or roasted until pliable, then wrapped around a creamy, garlicky ricotta-pesto filling. Nestled in tomato sauce and baked under a blanket of melty cheese, they’re like delicate lasagna rolls without the noodles—perfect for gluten-free diners too!
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Eggplant
2 medium eggplants, sliced lengthwise into ¼-inch thick slices
Olive oil (for brushing)
Salt and pepper, to taste
For the Filling
1 ½ cups ricotta cheese
½ cup fresh basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
1 clove garlic, finely minced
1 egg (optional, for firmer filling)
Zest of ½ lemon
Salt and black pepper, to taste
For Assembly
1 ½ cups marinara or tomato basil sauce
¾ cup shredded mozzarella cheese
Fresh basil or parsley, for garnish
Extra Parmesan for topping (optional)
Suggested Sides
Garlic bread or rosemary focaccia
Mixed greens salad with balsamic vinaigrette
A glass of chilled Pinot Grigio or sparkling water with lemon
Prepare the Eggplant
1
Preheat oven to 400°F (200°C) .
Lay out the eggplant slices on a board or tray. Sprinkle with salt and let sit for 15 minutes to draw out moisture and bitterness. Pat dry.
Brush each side lightly with olive oil, season with salt and pepper.
Grill or roast on a baking sheet for 8–10 minutes , flipping halfway, until tender and bendable. Set aside to cool slightly.
Mix the Filling
2
In a mixing bowl, combine ricotta, pesto, Parmesan, garlic, lemon zest, and egg (if using).
Season with salt and pepper. Mix until creamy and well-blended.
Roll the Involtini
3
Spread a spoonful of filling at one end of each eggplant slice and roll it up gently but tightly.
Pour about ¾ cup of marinara into a baking dish to coat the bottom.
Arrange eggplant rolls seam-side down in the dish.
Top and Bake
4
Spoon the remaining sauce over the top.
Sprinkle evenly with mozzarella and a bit more Parmesan if you like.
Bake uncovered at 400°F (200°C) for 15–18 minutes , until bubbling and cheese is melted and golden.
Garnish & Serve
5
Let rest 5 minutes before serving.
Garnish with fresh basil or parsley and serve warm.
Optional Add-Ins:
Drink Pairing
7 Serve with a light red wine like Chianti or Barbera , or even a crisp rosé —they’ll complement the tomato and pesto without overpowering the dish.
Ingredients For the Eggplant
2 medium eggplants, sliced lengthwise into ¼-inch thick slices
Olive oil (for brushing)
Salt and pepper, to taste
For the Filling
1 ½ cups ricotta cheese
½ cup fresh basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
1 clove garlic, finely minced
1 egg (optional, for firmer filling)
Zest of ½ lemon
Salt and black pepper, to taste
For Assembly
1 ½ cups marinara or tomato basil sauce
¾ cup shredded mozzarella cheese
Fresh basil or parsley, for garnish
Extra Parmesan for topping (optional)
Suggested Sides
Garlic bread or rosemary focaccia
Mixed greens salad with balsamic vinaigrette
A glass of chilled Pinot Grigio or sparkling water with lemon
Directions Prepare the Eggplant
1
Preheat oven to 400°F (200°C) .
Lay out the eggplant slices on a board or tray. Sprinkle with salt and let sit for 15 minutes to draw out moisture and bitterness. Pat dry.
Brush each side lightly with olive oil, season with salt and pepper.
Grill or roast on a baking sheet for 8–10 minutes , flipping halfway, until tender and bendable. Set aside to cool slightly.
Mix the Filling
2
In a mixing bowl, combine ricotta, pesto, Parmesan, garlic, lemon zest, and egg (if using).
Season with salt and pepper. Mix until creamy and well-blended.
Roll the Involtini
3
Spread a spoonful of filling at one end of each eggplant slice and roll it up gently but tightly.
Pour about ¾ cup of marinara into a baking dish to coat the bottom.
Arrange eggplant rolls seam-side down in the dish.
Top and Bake
4
Spoon the remaining sauce over the top.
Sprinkle evenly with mozzarella and a bit more Parmesan if you like.
Bake uncovered at 400°F (200°C) for 15–18 minutes , until bubbling and cheese is melted and golden.
Garnish & Serve
5
Let rest 5 minutes before serving.
Garnish with fresh basil or parsley and serve warm.
Optional Add-Ins:
Drink Pairing
7 Serve with a light red wine like Chianti or Barbera , or even a crisp rosé —they’ll complement the tomato and pesto without overpowering the dish.
Eggplant Involtini with Ricotta-Pesto
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