By This Eggplant Involtini – Thinly Sliced Eggplant Rolled with Creamy Ricotta and Baked in Marinara Sauce balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Eggplant Involtini – Thinly Sliced Eggplant Rolled with Creamy Ricotta and Baked in Marinara Sauce captures the essence of salads while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Eggplant Involtini – Thinly Sliced Eggplant Rolled with Creamy Ricotta and Baked in Marinara Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 medium eggplants, thinly sliced lengthwise
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg
1 tbsp fresh basil, chopped (or 1 tsp dried)
1 tsp garlic powder
Salt and pepper, to taste
2 cups marinara sauce (store-bought or homemade)
Olive oil, for brushing
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Prepare the Eggplant:
Slice the eggplants lengthwise into thin slices, about 1/4 inch thick
Lightly brush both sides of each slice with olive oil and season with salt
Grill or roast the slices on a baking sheet in the oven for 10 minutes, or until soft and pliable
Set aside.
Make the Ricotta Filling:
In a bowl, mix together the ricotta, Parmesan, egg, garlic powder, chopped basil, salt, and pepper until smooth.
Assemble the Involtini:
Spread a thin layer of marinara sauce on the bottom of the baking dish
Take each eggplant slice, place a spoonful of the ricotta mixture at one end, and roll it up tightly
Place the rolls seam-side down in the baking dish.
Top with Marinara and Cheese:
Pour the remaining marinara sauce over the eggplant rolls, then sprinkle shredded mozzarella on top.
Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh basil and serve hot. Pair with crusty bread or a side salad for a perfect Italian-inspired meal!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Calories: Approximately 300 kcal per serving
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 0 min | Total: 15 min | Servings: 4 | Calories: ~220 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Whole grain bread; Soup; Grilled protein
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
