Jul 14 2026
Restaurants›Andiamo Detroit Riverfront›Eggplant Involtini Recipe

Eggplant Involtini Recipe

Inspired by Andiamo Detroit Riverfront
Time1h 30m
Serves4

Sliced and rolled eggplant, filled with julienned vegetables and topped with Pomodoro sauce.

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Ingredients

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Eggplant Preparation

Filling

Pomodoro Sauce

Method

Eggplant Preparation

  1. 1

    Slice the Eggplant

    Cut the eggplants lengthwise into thin slices, about 1/4 inch thick.

  2. 2

    Salt the Eggplant

    Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out excess moisture.

  3. 3

    Rinse and Pat Dry

    After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

  4. 4

    Grill or Sauté

    Brush the eggplant slices with olive oil and grill or sauté them in a pan until they are tender and slightly charred, about 3-4 minutes per side.

Filling Preparation

  1. 5

    Prepare the Vegetables

    Julienne the zucchini, red bell pepper, and carrot into thin strips.

  2. 6

    Sauté the Filling

    In a large pan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then add the julienned vegetables and cook until tender, about 5 minutes.

  3. 7

    Add Basil and Cheese

    Remove the pan from heat and stir in the chopped fresh basil and Parmesan cheese. Season with pepper to taste.

Pomodoro Sauce Preparation

  1. 8

    Cook the Sauce

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent.

  2. 9

    Add Tomatoes

    Stir in the canned crushed tomatoes. Add salt and pepper to taste, and let the sauce simmer for about 15-20 minutes.

  3. 10

    Finish with Basil

    Once the sauce has thickened, stir in the fresh basil leaves and simmer for an additional 5 minutes.

Assembly and Baking

  1. 11

    Roll the Eggplant

    Take a grilled eggplant slice, place a spoonful of the vegetable filling at one end, and roll it up. Secure with a toothpick if necessary.

  2. 12

    Prepare for Baking

    Spread a thin layer of Pomodoro sauce on the bottom of a baking dish. Arrange the eggplant rolls seam side down in the dish.

  3. 13

    Top with Sauce

    Pour the remaining Pomodoro sauce over the eggplant rolls and sprinkle with additional Parmesan cheese if desired.

  4. 14

    Bake

    Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until heated through and bubbly.

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