Interested in more ways to roast eggplant? You should definitely try Whole Roasted Eggplant, Fire Roasted Eggplant, and Roasted Eggplant Halves.
Why Should You Try This Recipe?
Eggplant and ricotta are a match made in heaven – and for good reason. An America’s Test Kitchen recipe that stood the test of time, I make this easy vegetarian recipe during the eggplant season. I know you will love it because:
Healthy and satisfying: Baking eggplant slices in the oven cuts down on prep time (and all the unwanted fat and calories from frying) and allows the meaty texture of eggplant to shine. A feast for eyes: I always make this involtini recipe when I am entertaining. It’s one of those dishes that make people swoon as soon as you place it in the middle of the table. First, the smell hits them, and then the beauty of rolled eggplant with ricotta cheese simmering in tomato sauce. Hearty and vegetarian: I love a vegetarian meal that can stand up on its own. Serve it with a crisp green salad such as my Spring Mix Salad or Butter Lettuce Salad on the side for a summery feel.
Ingredients
This is an Italian-style eggplant recipe that relies on just a handful of fresh and flavorful ingredients that you probably have in your fridge/pantry. For the eggplant, you will need two large eggplants, olive oil, kosher salt, and black pepper. To make the filling, gather together ricotta cheese, breadcrumbs, grated Parmesan cheese, fresh basil leaves, lemon juice, and lemon zest. For the tomato sauce, you will need olive oil, garlic, oregano, red pepper flakes, canned diced tomatoes, and fresh basil.
How to Make
The simplicity of this eggplant stuffed with ricotta really brings the eggplant into focus. Here’s how to make it:
Step 1: Bake Eggplant
Below are the basic steps to precook the eggplant slices for this recipe. However, if you wish to learn more about it, be sure to check my detailed post on Baked Eggplant Slices.
Step 2: Prepare The Ricotta Filling
Mix all ingredients: Combine ricotta cheese, breadcrumbs, grated cheese, chopped fresh basil, lemon juice, and 1/2 teaspoon salt in a medium bowl.
Step 3: Make the Tomato Sauce
Step 4: Assembly
How to Make Ahead, Store, Freeze and Reheat?
The eggplant rollatini will keep stored to enjoy later in the week. It can also be made ahead. Here’s how I like to do it:
Treat yourself to a vegetarian main course: Make it a complete vegetarian meal with some crusty bread and one of my delicious Quinoa Salads on the side. Side Dish: Serve it as a side dish to any meat dish such as Turkish Kofte, Instant Pot Pot Roast, Grilled Shrimp Skewers, or Spaghetti Bolognese.
Make-Ahead: You can make the whole recipe, until the last broil, bring to room temperature, cover it tightly with stretch film, and keep it in the refrigerator a day in advance. When ready to serve, preheat the oven to 350 degrees and reheat it for about 15 minutes or until thoroughly warmed. Garnish with fresh basil and parmesan cheese right before serving. Store: Transfer the ricotta eggplant rolls to a large container big enough to fit them in a single layer. Seal tight and keep in the fridge for up to 4 days. Reheat: Transfer to an oven-safe baking dish, and reheat, covered, in a 350-degree F oven for 10-15 minutes. Or, reheat 1-2 pieces in the microwave in 30-second to 1-minute increments until warmed through. Freeze: Prepare as directed, then cool completely. Transfer to a freezer-safe and oven-safe casserole dish. Cover it tightly with stretch film (and/or aluminum foil) to prevent freezer burn. Freeze for up to 1 month. Reheat: Bake right from frozen, covered with aluminum foil, in a 350-degree oven for 20-25 minutes, or until warmed through.
Expert Tips
Use a 10-inch oven-proof skillet. This makes it easier to transfer from stovetop to oven. Alternatively, if you do not oven an oven-proof skillet, spread the tomato sauce at the bottom of a baking dish, nestle the rolled eggplant into the sauce, and bake in the oven. Sweating eggplants: As you can see in the recipe below, I did not salt the eggplants as I was making this baked stuffed eggplant recipe during the eggplant season. However, if you prefer salting yours, feel free to do so before baking the eggplant slices in the oven. If you are new to it, be sure to check out my guide on How To Prepare and Salt eggplant before cooking. Not a fan of broiling? Alternatively, you can place the skillet in a preheated 350 degrees F oven for 10-15 minutes before serving.
Want more Italian Comfort Food?
Here are a few more Italian dishes that you might also like:
Bread Dipping Oil – Italian Restaurant Style Pesto Caprese Pasta Salad Vegetarian Stuffed Eggplant Pizza Caprese Pesto Salad Dressing Crispy Baked Breaded Eggplant
If you try this Eggplant Involtini recipe or any other eggplant recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Recipe adapted (with minor changes) from Cook’s Illustrated magazine, June 2014 edition. This post was originally published in July 2014. It has been updated with new photos and helpful information in April 2022.
