I’m sharing my eggplant involtini, one of my favorite Italian Recipes, which conceals a surprisingly clever filling and a tiny twist you probably did not expect.

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I never thought eggplants could be this addictive paired with lusciously tangy homemade ricotta. The contrast of silky ricotta and the earthy bite of eggplants, brightened with fresh basil, makes each forkful feel like a secret.

It looks calm on the plate but keeps surprising you with layers of flavor and a little texture pop. I learned a few mistakes that ended up being happy accidents, so yeah its not always perfect and that’s part of the charm.

If you like Italian Recipes with a little swagger, this one will make you curious enough to try it.

Ingredients

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Eggplant brings meaty texture, low calories, fiber rich, mild bitter taste when roasted.
Ricotta adds creamy protein, calcium rich, slightly tangy, makes rolls soft and rich.
Egg binds filling, adds protein and silkiness, boosts richness and structure.
Parmesan gives nutty salty umami, packs protein, intensifies savory overall flavor.
Basil is bright, peppery fresh herb, low calorie, adds aromatic lift.
Tomatoes give acidity, natural sweetness, vitamin C, balances richness of cheeses.
Olive oil adds healthy monounsaturated fats, fruitiness, and glossy mouthfeel.
Garlic gives pungent heat, antibacterial perks, small calories, big savory punch.
Mozzarella melts creamy, mild milky flavor, adds gooey texture and calcium.

Ingredient Quantities

2 medium to large eggplants (about 1.5 to 2 lb)

1 1/2 teaspoons kosher salt, divided

5 to 6 tablespoons extra virgin olive oil, divided

1 quart whole milk (for homemade ricotta)

1/2 cup heavy cream, optional but makes ricotta richer

3 tablespoons fresh lemon juice or white wine vinegar

1 teaspoon fine sea salt (for ricotta)

1 large egg

1/2 cup freshly grated Parmigiano Reggiano

1/3 cup chopped fresh basil, plus extra for garnish

2 tablespoons chopped fresh flat leaf parsley

1 to 2 cloves garlic, minced

24 ounces crushed tomatoes or good marinara sauce (about 3 cups)

1 small yellow onion, finely chopped

1 teaspoon granulated sugar, optional

8 ounces fresh mozzarella, sliced or shredded

Freshly ground black pepper to taste

1/4 cup grated Pecorino Romano or extra Parmesan for serving

How to Make this

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1. Make the sauce first: heat 1 to 2 tablespoons extra virgin olive oil in a saucepan over medium heat, add the finely chopped yellow onion and a pinch of the kosher salt (use about 1/2 teaspoon), cook until soft about 5 minutes, stir in 1 clove minced garlic, then add the 24 ounces crushed tomatoes, a teaspoon sugar if the tomatoes taste too acidic, simmer gently 15 to 20 minutes until slightly reduced and taste for salt and pepper. Set aside.

2. Slice the eggplants lengthwise into about 1/4 inch thick slices, sprinkle with 1 teaspoon kosher salt (from the
1.5 teaspoons total), lay them on a rack or paper towels and let them sweat for 20 to 30 minutes to remove bitterness and excess moisture, then blot dry.

3. Cook the eggplant slices: brush both sides with about 3 tablespoons olive oil (part of the 5 to 6 tablespoons), arrange on a rimmed baking sheet and roast at 425°F for 10 to 15 minutes flipping once, until golden and pliable; you can also grill or pan sauté them if you prefer. Don’t overcook or they’ll get mushy, a little char is good.

4. Make the homemade ricotta: in a large pot heat 1 quart whole milk and the optional 1/2 cup heavy cream slowly until just under a simmer, about 180 to 190°F (small bubbles at the edge), remove from heat, stir in 3 tablespoons fresh lemon juice or white wine vinegar, let sit 5 to 10 minutes for curds to form.

5. Strain the curds through a fine mesh sieve lined with cheesecloth or a clean kitchen towel over a bowl, let drain 15 to 30 minutes depending how dry you want it. Transfer curds to a bowl and add the 1 teaspoon fine sea salt (for ricotta), 1 large egg, 1/2 cup freshly grated Parmigiano Reggiano, 1/3 cup chopped fresh basil, 2 tablespoons chopped parsley, 1 more minced garlic clove (if you like more garlic), and freshly ground black pepper to taste. Mix well and taste, adjust seasoning.

6. Preheat oven to 375°F. Lightly oil a 9×13 or similar baking dish with a little olive oil and spread a thin layer of the tomato sauce on the bottom so the rolls won’t stick.

7. Assemble the involtini: spoon about 1 to 2 tablespoons of the ricotta mixture onto the wide end of each eggplant slice, roll up snugly and place seam side down in the sauce in the baking dish. Repeat until you’ve used all the slices; it should make roughly 12 to 16 rolls depending on slice size.

8. Spoon remaining sauce over the rolls, tuck or scatter the 8 ounces fresh mozzarella (sliced or shredded) on top, drizzle a little of the remaining olive oil over everything and sprinkle a little extra Parm if you like.

9. Bake 20 to 25 minutes at 375°F until the cheese is melted and the sauce is bubbly. If you want a browned top, broil 1 to 2 minutes but watch it closely so it doesn’t burn. Let rest 5 minutes, sprinkle with the 1/4 cup grated Pecorino Romano and extra chopped basil before serving.

10. Tips and hacks: if any eggplant slices tear don’t worry, tuck them seam-side down so they hold; save a little of the ricotta liquid for soups or spread it on toast; you can prep sauce and ricotta a day ahead to save time, just assemble and bake when you’re ready.

Equipment Needed

1. Large saucepan (for the tomato sauce)
2. Large pot (to heat milk and make ricotta)
3. Fine mesh sieve lined with cheesecloth or a clean kitchen towel
4. Rimmed baking sheet (for roasting eggplant)
5. 9×13 inch (or similar) ovenproof baking dish
6. Mixing bowls (one large, one medium)
7. Cutting board and a sharp chef’s knife
8. Measuring cups and spoons
9. Wooden spoon or heatproof spatula and a pair of tongs

FAQ

Q: Can I use store bought ricotta instead of making it from scratch?
A: Yes, you can. Pick whole milk ricotta if possible and drain it in a fine mesh for 20 to 30 minutes so it is not watery. Then mix in the egg, Parm, herbs and seasoning like the recipe says. It saves time and still tastes great.

Q: Why did my eggplant turn out soggy or mushy?
A: Usually from too much water in the slices or overcrowding the pan. Salt the slices and let them sit 20 minutes, then rinse and pat very dry. Roast or fry in a single layer with enough oil so they brown, not steam. Also slice about 1 4 inch thick so they hold up.

Q: How do I make the homemade ricotta and avoid watery or grainy curds?
A: Gently heat the milk and cream to about 185 to 200 F until it steams but not a rolling boil, then add lemon juice or vinegar, stir once and let curds form 10 minutes. Scoop into cheesecloth and drain 20 to 60 minutes depending how thick you want it. Don’t overheat the milk, and be patient while it drains.

Q: Can I make this ahead or freeze it?
A: Yes for sure. Sauce and ricotta filling keep 3 days in the fridge. You can assemble and freeze unbaked rolls up to 2 months, wrapped well. Bake from frozen at 375 F, covered for the first 30 minutes then uncovered until bubbly, add 10 to 20 minutes more depending on oven. Thawed, then bake, will take less time.

Q: I want to skip the egg in the filling, what are good substitutes?
A: Egg helps the filling set, but you can use 2 tablespoons cornstarch mixed with 2 tablespoons cold water or 1 4 cup mashed firm tofu as a binder. Another easy trick is stir in 1 4 cup extra Parm to firm it up. Everything still tastes fine, just a bit softer.

Q: My ricotta tastes a little sharp or bitter, what happened?
A: Too much acid or overcooking the milk will make the flavor off. Use fresh milk, add lemon juice slowly until curds form and stop. Also rinse off excess salt from the eggplant if you salted it earlier, and taste before you add more salt.

Eggplant Involtini With Homemade Ricotta Recipe Substitutions and Variations

Eggplant: swap with zucchini or yellow summer squash, sliced lengthwise and salted briefly, or use large Portobello caps brushed with oil. Zucchini cooks faster so don’t overcook.
Whole milk (for homemade ricotta): instead of making ricotta you can use 16 oz store bought ricotta, or for a richer filling try 8 oz mascarpone mixed with 4 oz plain yogurt.
Parmigiano Reggiano: use Grana Padano or aged Asiago as a close stand in; for a sharper, saltier bite try Pecorino Romano.
Large egg (binding the filling): replace with 2 tablespoons cornstarch mixed with 2 tablespoons water, or 1/3 cup fine breadcrumbs; or just omit the egg and drain the ricotta well so the filling holds together better.

Pro Tips

1. Salt the eggplant longer if theyre big and water-logged, then really press or pat them dry; drier slices mean less soggy rolls and more chance for good browning and char.

2. Roast or grill at high heat so the outside chars a bit and the slices stay pliable; too low or too long makes them mushy, so flip just once and watch closely.

3. Let the ricotta drain until the curds are fairly dry before adding the egg and cheese; taste and season it well because the filling needs punch. Save the whey for soups, risotto or to water bread dough.

4. You can prep sauce and ricotta a day ahead, assemble chilled, then bring to room temp 20 minutes before baking; if any slices tear, tuck them seam-side down or skewer with a toothpick so they dont unroll while baking.