If you adore Italian cuisine and crave something that feels both comforting and elegant, you have to try the Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe. This dish is a harmonious medley of tender, thinly sliced eggplant wrapped around a luscious, herby ricotta filling, smothered with vibrant marinara sauce, then baked to bubbling perfection. The combination of creamy cheeses, fresh basil, and tangy tomato sauce delivers a cozy yet fresh experience that’s perfect for weeknight dinners or impressing guests. Plus, it makes for a wonderful way to celebrate eggplants in the best possible fashion.
Ingredients You’ll Need
The beauty of this Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe lies in its simple, fresh ingredients that each play a crucial role in creating the perfect balance of flavors and textures. From the silky ricotta to the bright basil and hearty marinara, every element complements one another in luscious harmony.
- Eggplants: These provide the tender, earthy base for the rolls; slicing them thin ensures they cook evenly and become perfectly soft yet sturdy enough to roll.
- Ricotta cheese: The creamy, mild filling that adds richness and moisture inside each roll.
- Grated Parmesan cheese: Offers a nutty, salty kick to elevate the ricotta blend.
- Chopped fresh basil: Infuses the filling with a burst of fragrant, herbaceous flavor that pairs beautifully with tomato sauce.
- Egg: Acts as a binding agent to hold the cheese mixture together without overpowering the delicate flavors.
- Salt and pepper: Essential seasonings to enhance every bite of the filling.
- Marinara sauce: The bright, tangy tomato base that blankets the rolls and infuses them with moisture during baking.
- Shredded mozzarella cheese: Melts into a gooey, golden layer on top for the perfect cheesy finish.
How to Make Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe
Step 1: Prepare Your Oven and Eggplants
Start by preheating your oven to 375°F (190°C), the ideal temperature to gently bake the rolls until the cheeses melt and the eggplants become tender. Then, slice your eggplants lengthwise into 1/4 inch thick slices—thin enough to roll easily but thick enough to hold the filling without tearing.
Step 2: Mix Up the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, grated Parmesan, chopped fresh basil, beaten egg, salt, and pepper. This mixture is the heart of the Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe, bringing creaminess, flavor, and structure to every bite.
Step 3: Assemble the Rolls
Spread a generous spoonful of the ricotta filling onto each eggplant slice, then carefully roll it up from one end to the other. Place each roll seam side down in a baking dish to keep everything intact during baking—this step ensures beautiful, tidy rolls bursting with flavor.
Step 4: Add Sauce and Cheese
Pour the marinara sauce evenly over the arranged eggplant rolls, covering them with that lovely red glaze that will soak into the eggplant while baking. Finally, sprinkle shredded mozzarella cheese generously on top for that irresistible melted and golden crust.
Step 5: Bake Until Bubbly and Perfect
Slide the dish into the preheated oven and bake for 25 to 30 minutes, or until the mozzarella is melted, bubbly, and slightly browned. The sauce should be simmering gently, and the eggplant tender but not mushy. This is when everything comes together, filling your kitchen with mouthwatering aromas.
How to Serve Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe
Garnishes
Fresh basil leaves tucked on top right after baking add a pop of color and an aromatic finish that highlights the herbaceous notes in the filling. A light drizzle of extra virgin olive oil just before serving can also enhance the richness beautifully.
Side Dishes
This dish pairs wonderfully with simple sides that won’t compete with its complexity. Think lightly dressed arugula salad, garlic toasted bread to soak up the marinara, or a quinoa pilaf for a wholesome, grain-based accompaniment.
Creative Ways to Present
Want to showcase your culinary creativity? Try baking the rolls in individual ramekins for an elegant single-serving presentation or place them over a bed of wilted spinach for added greens and color contrast. For a festive twist, sprinkle breadcrumbs mixed with herbs atop the mozzarella before baking to add a crunchy topping.
Make Ahead and Storage
Storing Leftovers
Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe keeps well in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen once rested, making leftovers a tempting treat for the next day.
Freezing
You can freeze the unbaked rolls arranged in a baking dish, tightly covered with plastic wrap and foil, for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed to maintain the recipe’s signature texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes to bring back the fresh-baked texture and melted cheese goodness. Microwaving is okay for convenience, but you may lose that lovely bubbly cheese crust.
FAQs
Can I use a different cheese instead of ricotta?
Absolutely! While ricotta is traditional and provides a delicate creaminess, you can substitute with cottage cheese for a lighter texture or mascarpone for an even richer filling. Just ensure the cheese is mild and spreadable.
Do I need to salt the eggplant slices before rolling?
Salting eggplant is optional but helpful if you want to remove excess moisture and any bitterness. Simply sprinkle slices with salt, let them sit for 15-20 minutes, then pat dry with paper towels before using.
Is this recipe gluten-free?
Yes! This Eggplant Involtini recipe contains no wheat or gluten ingredients, making it naturally gluten-free. Just double-check your marinara sauce labels for any added thickeners if needed.
Can I make this recipe vegan?
Transforming this into a vegan dish would require swapping ricotta and mozzarella for plant-based alternatives and omitting the egg or using a flax egg substitute. The flavors can still be delightful, though the texture and richness will differ slightly.
How do I know when the rolls are done baking?
The rolls are ready when the cheese topping is melted, bubbly, and lightly golden, and the eggplant is tender to a fork. The marinara should be simmering gently around the rolls, all signaling a perfectly baked result.
Final Thoughts
You truly cannot go wrong with this Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe. It’s a heartwarming dish that brings a little slice of Italy right to your table, impressing with its simplicity, flavor layers, and comforting nature. Whether you’re cooking for family or hosting friends, these eggplant rolls will quickly become a favorite worth making time and again. Give it a try—you’ll be so glad you did!
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Eggplant Involtini: Italian Baked Eggplant Rolls with Ricotta and Marinara Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Eggplant Involtini is a delicious Italian dish featuring thinly sliced eggplants rolled with a creamy ricotta and Parmesan cheese filling, flavored with fresh basil and baked in marinara sauce topped with melted mozzarella cheese. This flavorful and comforting recipe makes a perfect vegetarian main course or appetizer.
Ingredients
Vegetables
- 2 eggplants
Cheese Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 egg
- Salt and pepper to taste
Other Ingredients
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggplant rolls.
- Slice the eggplants: Cut the eggplants lengthwise into 1/4 inch thick slices to ensure they are thin enough to roll yet hold the filling securely.
- Prepare the cheese mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, chopped fresh basil, egg, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Assemble the rolls: Spread a spoonful of the cheese mixture evenly onto each eggplant slice, then carefully roll each slice into a tight roll to encase the filling.
- Arrange in baking dish: Place the rolled eggplants seam side down in a baking dish to prevent them from unrolling during baking.
- Add sauce and cheese: Pour marinara sauce evenly over the arranged rolls and sprinkle shredded mozzarella cheese on top for a golden and bubbly finish.
- Bake the involtini: Bake in the preheated oven for 25 to 30 minutes or until the cheese is melted, golden, and bubbly.
- Serve: Remove from the oven and serve hot, optionally garnished with additional fresh basil for extra flavor and presentation.
Notes
- For a firmer texture, salt the eggplant slices and let them sit for 20 minutes to draw out excess moisture before rolling.
- You can substitute basil with parsley or oregano if preferred.
- To make this dish vegan, replace ricotta and mozzarella with plant-based cheese alternatives and omit the egg from the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
