Rolled Eggplant with Ricotta

This Eggplant Involtini transforms humble eggplant into an elegant Italian dish that will impress any dinner guest. Each tender roll wraps creamy ricotta filling in silky eggplant slices, all nestled in a vibrant tomato sauce that bubbles and caramelizes to perfection in the oven.

I first made this dish when trying to convince my eggplant skeptic husband that this vegetable deserves respect. The caramelized edges and creamy filling won him over completely, and now it's requested whenever we entertain.

Ingredients

• Large eggplant: sliced lengthwise for the perfect size rolls
• Kosher salt: essential for drawing out moisture and bitterness
• Olive oil or canola oil: for achieving that perfect golden exterior
• Tomato sauce: homemade provides the best flavor foundation
• Whole milk ricotta: creating the creamy luxurious filling
• Fresh lemon zest and juice: brightens the entire dish
• Fresh thyme leaves: adds an earthy aromatic element
• Heavy cream: creates magical caramelization when baked
• Parmigiano Reggiano: finish with the king of cheeses
• Breadcrumbs: stabilize the filling and add subtle texture

Step-by-Step Instructions

Prepare the Eggplant:

Slice your eggplant lengthwise into quarter inch thick slices using a mandoline for consistency. Salt both sides generously and layer in a colander for an hour. This crucial step draws out moisture and any bitterness. After salting press and blot the slices thoroughly with paper towels until completely dry.

Fry to Perfection:

Heat oil to 360°F in a deep heavy pan. Cook eggplant slices in small batches until they develop a beautiful golden color around 3 to 4 minutes. The eggplant should be pliable but not mushy. Transfer to drain while you continue with remaining slices. The color development here creates flavor that roasting simply cannot match.

Create the Filling:

Mix breadcrumbs ricotta lemon zest juice thyme and salt in a bowl until well combined. The breadcrumbs give structure while the lemon brightens the richness. Taste and adjust seasoning if needed the filling should taste vibrant on its own.

Assemble and Bake:

Spoon tomato sauce into your baking dish creating a thin even layer. Place a generous spoonful of filling at one end of each eggplant slice and roll carefully. Arrange seam side down in your dish. Drizzle each roll with a small amount of heavy cream which will work magic in the oven. Bake at 425°F until the edges caramelize deeply and the sauce bubbles vigorously usually 20 to 25 minutes.

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The heavy cream might seem like an unusual addition but it creates the most incredible caramelization around the edges of each roll. I discovered this technique from my Sicilian neighbor who insisted this was the secret to her grandmother's version that everyone fought over at family gatherings.

Make Ahead Magic

This dish shines when prepared in advance. You can assemble everything up to 24 hours before serving store covered in the refrigerator then bring to room temperature before baking. The flavors actually develop and meld beautifully during this resting period making this perfect for entertaining when you want to enjoy your guests instead of being stuck in the kitchen.

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Roasting Alternative

While frying delivers the most authentic flavor you can roast the eggplant slices instead. Brush with olive oil and arrange on parchment lined baking sheets. Roast at 425°F for about 15 minutes flipping halfway through until tender and lightly browned. This method uses less oil and creates less mess while still delivering delicious results especially when you let the edges get nicely caramelized.

Serving Suggestions

Serve this involtini as a stunning vegetarian main course alongside a peppery arugula salad dressed simply with lemon and olive oil. For a more substantial meal pair with crusty Italian bread for sauce mopping. The dish is impressive enough for special occasions yet homey enough for a weeknight family dinner. A chilled glass of Chianti or Montepulciano creates the perfect pairing enhancing the rich tomato flavors.

Frequently Asked Questions

→ Can I prepare eggplant involtini ahead of time?

Yes, you can prepare the components ahead of time. Salt and cook the eggplant, make the filling, and even assemble the rolls up to 24 hours in advance. Store assembled rolls in the refrigerator, then add the tomato sauce and cream just before baking. You may need to extend the baking time slightly if cooking from cold.

→ Is there a way to make this dish without frying the eggplant?

Absolutely. As mentioned in the instructions, you can skip the salting and frying by roasting the eggplant slices instead. Brush them with olive oil and roast at 400°F for about 15-20 minutes until tender. This creates a lighter version with less oil.

→ What can I substitute for ricotta cheese?

If you don't have ricotta, you can substitute with cottage cheese (drained and blended smooth), mascarpone, or even a soft goat cheese. Each will provide a different flavor profile but will work well structurally in the dish.

→ What side dishes pair well with eggplant involtini?

Eggplant involtini pairs beautifully with a simple green salad dressed with lemon and olive oil. It also goes well with crusty Italian bread, roasted vegetables, or a side of sautéed greens like spinach or kale. For a complete meal, consider serving with polenta or a small portion of pasta.

→ How do I prevent the eggplant from becoming too oily when frying?

To minimize oil absorption, make sure your oil is at the proper temperature (360°F) before adding the eggplant. Don't overcrowd the pan, which can lower the temperature. After frying, drain the slices well on paper towels, and if needed, you can press gently to remove excess oil.

→ Can eggplant involtini be frozen?

Yes, this dish freezes quite well. You can freeze it either before or after baking. If freezing before baking, assemble completely without the cream, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the cream, and bake as directed. If freezing after baking, cool completely, wrap well, and freeze. Reheat covered at 350°F until hot throughout.