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!
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.
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.
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.
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.
Let rest 5 minutes before serving.
Garnish with fresh basil or parsley and serve warm.
Add sautéed spinach or kale to the filling for extra greens.
Sprinkle pine nuts or crushed walnuts on top for a crunch contrast.
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.
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