Aubergine (Eggplant) Involtini or Rolls

  • Servings: 4

Eggplant or aubergine Involtini is the epitome of Italian comfort food. The baked eggplant rolls are stuffed with ricotta and some herbs then baked with a delicious tomato sauce which in turn is topped with melted mozzarella.

It’s a great vegetarian recipe for preparing in advance.

NB: I used to salt eggplant before using but I don’t do it anymore as eggplants we eat today have been specially bred to be tasty and not bitter.


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


Step 1

After preheating the oven to 180 C / 350 F, line an oven tray with baking paper and bake the eggplants that have been brushed with olive oil. Cook for around 20 minutes then remove from the oven and set aside to cool.

Step 2

Meanwhile, heat the olive oil in a large saucepan, over medium heat. Add first the garlic and cook it gently without burning then add the diced onion and the red peppers and cook further for few minutes. Add the chopped tomato and all the seasonings and simmer until the sauce has cooked and has attained a nice consistency.

Step 3

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

Step 4

Spread some tomato sauce on the base of an ovenproof dish. Add a tablespoon of ricotta on each eggplant slice, roll up then place into the dish. Now 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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