If you love Italian comfort food, then this Eggplant Involtini is about to become your new go-to recipe. It’s a delightful vegetarian dish where thin slices of roasted eggplant are wrapped around a creamy ricotta filling, then baked in bubbling marinara sauce until perfectly golden.
Similar to lasagna roll-ups or stuffed shells, involtini (which means “little bundles” in Italian) is all about flavorful filling and a cozy, saucy bake. The twist here? Instead of pasta or meat, this recipe uses tender roasted eggplant as the wrapper — making it lighter but still incredibly satisfying.
The creamy ricotta is mixed with breadcrumbs, lemon zest, and just a hint of honey for a subtle sweetness that beautifully balances the tomato sauce. Whether you’re a vegetarian or just looking to mix up your dinner routine, this dish delivers comfort, flavor, and a touch of elegance all in one bite.
Perfect for Sunday dinners, date night, or a meatless Monday that actually excites you — let’s roll into this irresistible Italian classic.
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Ingredients
- 2 medium eggplants
- ¼ – ½ tsp. salt
- ¼ – ½ tsp. ground black pepper
- ½ cup Italian seasoned bread crumbs
- ¾ cup part-skim ricotta cheese
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1 tbsp. honey
- 2 cups prepared marinara, or any traditional pasta sauce
- Optional: grated parmesan for topping
Instructions:
1 ) Preheat the oven to 400 degrees. Trim the stems off of the eggplants. Slice the eggplants lengthwise into ¼ inch slices. There should be about 12 slices.
2 ) Line a cookie sheet with foil and spray it evenly with cooking spray. Lay the eggplant slices in an even layer on the cookie sheet. Spray the tops of the eggplants evenly with cooking spray.
3 ) Sprinkle the tops of the eggplant slices evenly with salt and pepper (about ¼ to ½ tsp. of each). Place the cookie sheet in the oven to roast the eggplant. Cook 10 minutes. Flip the eggplant slices over and return to the oven to cook for 10 more minutes.
4 ) In the meantime, prepare the filling. In a small bowl, add the breadcrumbs, ricotta, ½ tsp. salt, ¼ tsp. pepper, lemon zest, lemon juice, and honey. Stir until well combined (I used a fork to mash it together).
5 ) Once the eggplant is cool enough to handle, place about 2 tbsp. of the ricotta filling on the wide edge of the eggplant slices. Roll the eggplant around the ricotta filling, ending with the seam side underneath.
6 ) Add the marinara sauce to the bottom of a baking dish. Nestle the rolled eggplant down into the marinara sauce (again seam side down).
7 ) Bake in the 400 degree oven for 25 minutes. Serve warm with some of the marinara sauce spooned on top of each involtini. Garnish with optional parmesan cheese.
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Pro Tips for the Best Eggplant Involtini:
- Slice the eggplant thinly – about 1/4-inch thick, so they roll easily after roasting.
- Salt the eggplant before roasting to draw out moisture and reduce bitterness.
- Roast, don’t fry – it’s lighter and lets the ricotta filling shine.
- Use high-quality ricotta – fresh ricotta makes a creamier, more flavorful filling.
- Don’t skip the lemon zest – it adds brightness that cuts through the richness.
- Add a touch of nutmeg to the ricotta for a warm, aromatic note.
- Let it rest after baking – it firms up slightly and becomes easier to serve.
- Top with extra Parmesan before baking for a cheesy crust.
- Make it ahead – assemble earlier in the day and bake before serving.
- Serve with crusty bread or a green salad to round out the meal.
FAQs:
Q: What is involtini?
- A: Involtini is an Italian term for “little bundles” – typically made by wrapping a filling in meat, vegetables, or pasta, then baking or braising.
Q: Can Eggplant Involtini be made ahead of time?
- A: Yes! You can prep and roll the involtini earlier in the day and refrigerate. Just bake before serving for a fresh finish.
Q: How do you keep eggplant from being bitter?
- A: Slice and salt the eggplant, then let it sit for 20–30 minutes. This draws out excess moisture and bitterness before roasting.
Q: Is Eggplant Involtini gluten-free?
- A: It can be! Just use gluten-free breadcrumbs in the ricotta mixture and ensure your marinara sauce is gluten-free.
Q: What can I serve with Eggplant Involtini?
- A: It pairs well with arugula salad, roasted vegetables, garlic bread, or a glass of Italian red wine like Chianti.
