Italian Eggplant Involtini with Ricotta and Basil Filling
Tender slices of eggplant rolled with a creamy ricotta and basil filling, baked in a rich tomato sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Sprinkle with Salt
Sprinkle eggplant slices with salt.
Tip: 💡 Pro Tip: Use a mandoline for uniform eggplant slices.
- 2
Draw Out Moisture
Let them sit for 20 minutes to draw out moisture.
- 3
Rinse and Dry
Rinse and pat dry with paper towels.
Tip: ⚠ Important: Ensure the eggplant is patted dry to prevent excess moisture after baking.
Preparing the Ricotta Filling
- 1
Mix Filling
In a bowl, mix ricotta, Parmesan, egg, basil, and pepper.
- 2
Blend Until Smooth
Combine until smooth and well incorporated.
- 3
Chill Filling
Set aside in the refrigerator.
How to Make Italian Eggplant Involtini with Ricotta and Basil Filling
Total time: 2 h · Yields 4 servings
- 1
Sauté Garlic
Heat olive oil in a pan, add garlic, and sauté until golden.
- 2
Simmer Sauce
Add crushed tomatoes and oregano, simmer for 15 minutes.
- 3
Assemble Involtini
Spoon ricotta filling on each eggplant slice, roll and place seam-side down in a baking dish with sauce.
- 4
Bake Involtini
Bake at 375°F (190°C) for 25 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be refrigerated for up to 3 days in an airtight container.
Can I make this ahead?
Yes, assemble the dish and store in the fridge for up to 24 hours before baking.
What can I use instead of ricotta?
You can substitute ricotta with cottage cheese or mascarpone for a different texture.
Is it possible to freeze this dish?
Yes, freeze before baking, and it will last up to 3 months. Thaw before baking.
Can I use a different vegetable for wrapping?
Zucchini slices can be used as an alternative to eggplant.
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