Name: Aubergine (Eggplant) Involtini or Rolls
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 2 large eggplants, peeled zebra-style, sliced lengthwise into thin slices, and brushed with olive oil before baking; 1 onion and 1 red bell pepper, diced; 5 garlic cloves, finely sliced; 2 or 3 tbsp olive oil; 1 can of chopped tomatoes (400 g) or passata; 1 tsp dried oregano; A pinch of sugar, salt, pepper, and chili flakes to taste; 250 g ricotta cheese, drained and mixed with a handful of finely chopped parsley and basil, and grated Grana Padano cheese; 150–200 g grated mozzarella, or to taste

"Indulge in the classic Italian comfort of Aubergine Involtini, where tender baked eggplant slices envelop a creamy ricotta filling infused with fresh herbs. Nestled in a vibrant homemade tomato sauce and crowned with bubbling mozzarella, this dish transforms simple ingredients into a hearty vegetarian feast. Perfect for meal prep, it delivers authentic flavors with minimal fuss."

🥗 Ingredients (9 items)

2 large eggplants, peeled zebra-style, sliced lengthwise into thin slices, and brushed with olive oil before baking
1 onion and 1 red bell pepper, diced
5 garlic cloves, finely sliced
2 or 3 tbsp olive oil
1 can of chopped tomatoes (400 g) or passata
1 tsp dried oregano
A pinch of sugar, salt, pepper, and chili flakes to taste
250 g ricotta cheese, drained and mixed with a handful of finely chopped parsley and basil, and grated Grana Padano cheese
150–200 g grated mozzarella, or to taste

Method 4 Steps

1

Preheat the oven to 180°C / 350°F. Line an oven tray with baking paper and bake the olive oil-brushed eggplant slices for about 20 minutes, then remove from the oven and set aside to cool.
2

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic first and cook gently without burning, then add the diced onion and red bell pepper and cook for a few more minutes. Add the chopped tomatoes and all the seasonings and simmer until the sauce thickens to a nice consistency.
3

Mix the drained ricotta with a handful of finely chopped basil and parsley, some grated Grana Padano or Parmesan, and a pinch of salt and pepper.
4

Spread some tomato sauce on the base of an ovenproof dish. Place a tablespoon of ricotta mixture on each eggplant slice, roll up, then place into the dish. Pour the rest of the tomato sauce over the rolls and top with the grated mozzarella. Bake for 30 minutes, until bubbling and piping hot. Scatter some fresh basil or parsley over before serving.

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🥗 Ingredients (9 items)

Method 4 Steps

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