Eggplant Involtini with Ricotta Recipe

Thin slices of eggplant rolled around creamy ricotta and baked in tomato sauce until soft, bubbling, and golden. A low-effort meal that looks like a lot of effort.

Eggplant Involtini with Ricotta

Serves 4

Ingredients:

• 2 medium eggplants, cut lengthwise into thin slices

• Kosher salt

• Olive oil, for roasting and sauce

• 1 ½ cups ricotta

• ½ cup freshly grated Parmigiano Reggiano

• Zest of 1 lemon

• 1 egg

• 1–2 fresh basil leaves, finely chopped

• 3 tbsp toasted pine nuts (plus extra for garnish)

• Freshly ground black pepper

For the sauce:

• 1 bottle (about 24 oz) tomato passata

• 3–4 garlic cloves, thickly sliced

• A generous glug of olive oil

• Handful of fresh basil leaves

• Kosher salt

For topping:

• 1 ball fresh mozzarella, torn into pieces

• Extra basil leaves, for garnish

Instructions:

1. Arrange eggplant slices on a tray, sprinkle with salt, and let sit for 20–30 minutes to draw out excess moisture and bitterness. Pat dry. Brush lightly with olive oil and roast in a 400°F (200°C) oven until tender and pliable, about 20–25 minutes. Alternatively, cook the slices in a hot pan with a little olive oil until golden and softened on both sides. Set aside to cool slightly.

2. In a saucepan, gently warm a generous glug of olive oil over low heat. Add the sliced garlic and cook slowly for 5-6 minutes, until soft. Stir in the passata, then fill the empty bottle with water, swirl it around, and add to the pan. Season with a good pinch of salt and simmer uncovered on low for about 30 minutes, stirring occasionally. Add fresh basil right at the end.

3. In a bowl, combine ricotta, Parmigiano, lemon zest, egg, basil, pine nuts, salt, and pepper. Stir until smooth.

4. Spoon a heaping tablespoon of ricotta mixture onto one end of each eggplant slice, then roll up snugly.

5. Spread a layer of tomato sauce over the base of a baking dish, then place eggplant rolls seam-side down in the dish.

6. Spoon more tomato sauce over the rolls, scatter torn mozzarella on top, cover with foil, and bake at 375°F (190°C) for 20–25 minutes. Remove the foil and place under the broiler for 3–5 minutes, until the cheese is bubbling and browned in spots.

7. Finish with fresh basil leaves, a few more toasted pine nuts, and a drizzle of olive oil. Serve warm with crusty bread or a simple salad.