Eggplant Involtini with Herbed Ricotta & Tomato Basil Sauce
Servings: 6
Tender roasted eggplant rolled with herbed ricotta, baked in tomato basil sauce, and finished with parmesan and fresh basil.
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Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Herbed Ricotta Filling
- 1 1/2 cups whole milk ricotta
- 1/2 cup grated parmesan cheese plus more for topping
- 1 egg
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon zest
- 1 garlic clove grated
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes optional
Tomato Basil Sauce
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 can crushed tomatoes 28 ounces
- 1 tablespoon tomato paste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon maple syrup or honey optional
- 1/4 cup fresh basil torn or chopped
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Slice eggplants lengthwise into 1/4-inch slices.
- Arrange on baking sheets, brush with olive oil, and season with salt and pepper.
- Roast for 15–18 minutes, flipping once, until tender and pliable.
- Warm olive oil in a saucepan and cook garlic for 30 seconds.
- Add crushed tomatoes, tomato paste, salt, pepper, oregano, and maple syrup or honey if using.
- Simmer 15–20 minutes, then stir in basil.
- Mix ricotta, parmesan, egg, basil, parsley, lemon zest, garlic, salt, pepper, and red pepper flakes.
- Spread a thin layer of sauce in a baking dish.
- Add ricotta filling to each eggplant slice, roll gently, and place seam-side down.
- Spoon sauce over the rolls and sprinkle with parmesan.
- Bake for 20–25 minutes, until bubbling and lightly golden.
- Rest for 5 minutes and finish with basil, olive oil, and black pepper.
Notes
Roasting the eggplant first makes it easier to roll and helps prevent excess moisture. Serve with salad, pasta, or warm bread.