Eggplant Involtini (v) Recipe

Slice and salt

Preheat oven to 400°F (200°C). Trim stem ends from eggplants and slice lengthwise into 1/4-inch (about 6 mm) slices. Lay slices in a single layer on cutting board or baking sheet and lightly sprinkle both sides with 1 tsp salt. Let sit 20–30 minutes to draw out moisture and bitterness.

Rinse and pat dry

After 20–30 minutes, blot moisture from both sides with paper towels; if there is a lot of liquid rinse briefly and pat dry thoroughly. This prevents soggy rolls.

Brush and roast slices

Brush both sides of eggplant slices with olive oil (about 3 tbs total) and season with remaining 0.5 tsp salt and 0.5 tsp black pepper. Arrange on baking sheets in a single layer and roast 10–12 minutes, flipping once halfway, until pliable and edges are lightly browned. Remove and let cool until manageable (5–10 minutes). Lower oven to 375°F (190°C) for baking later.

In a medium bowl, combine 2 cups ricotta, 1/2 cup grated Parmigiano-Reggiano, chopped basil, minced garlic (1 clove), 1 beaten egg, 1/2 tsp salt, 1/4 tsp black pepper, and optional lemon zest. Mix gently until uniform but not overly whipped. Taste and adjust seasoning.

Sweat aromatics

In a medium saucepan over medium heat, warm 2 tbs extra-virgin olive oil. Add finely diced onion and a pinch of salt; cook, stirring, until translucent, 6–8 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.

Simmer tomatoes

Stir in crushed San Marzano tomatoes and 1 tbs tomato paste. Bring to a gentle simmer, add torn basil leaves, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if desired to balance acidity. Reduce heat to low and simmer, uncovered, 15–20 minutes to thicken slightly. Taste and adjust seasoning. Keep warm.

Prepare baking dish

Spread a thin layer (about 3/4 cup) of warm Pomodoro sauce evenly across the bottom of a 9x13-inch (or similar) baking dish.

Fill and roll

Lay one roasted eggplant slice flat. Place about 2 tablespoons of the ricotta-parmesan filling near the wider end and spread to form a 3-inch log, leaving a 1/2-inch border. Roll the slice away from you into a tight cylinder. Place seam-side down in the prepared baking dish. Repeat with remaining slices and filling, arranging rolls snugly in the dish.

Top and bake

Spoon remaining Pomodoro sauce over the tops of the eggplant involtini so each is well coated (about 1 to 1 1/2 cups total). Tuck small pieces or slices of fresh mozzarella between rolls or place a little on top of each roll. Sprinkle 1/4 cup grated Parmigiano-Reggiano over everything and drizzle 1 tsp extra-virgin olive oil. Cover the dish loosely with foil.

Bake until bubbly

Bake in preheated 375°F (190°C) oven for 20 minutes. Remove foil and bake an additional 8–10 minutes until cheese is melted, sauce is bubbling and tops are lightly golden. Let rest 5–10 minutes to set.

Garnish and serve

Garnish with fresh basil leaves. Serve warm as an appetizer or main with crusty bread or a green salad.