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Savory Grilled Eggplant Involtini with Creamy Ricotta

grilled eggplant involtini with ricotta - featured image
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Smoky grilled eggplant slices are rolled with a creamy ricotta filling, baked in a garlicky tomato sauce, and topped with melted mozzarella for a comforting yet elegant dish that’s perfect for weeknights or entertaining.

Ingredients

Scale
  • 2 large eggplants (about 2 pounds total), sliced lengthwise into ¼-inch thick planks
  • 3 tablespoons olive oil, plus more for brushing the grill
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1½ cups whole-milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • ¼ cup fresh basil, chopped (plus more for garnish)
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced thin
  • ½ teaspoon dried oregano
  • ½ cup shredded mozzarella cheese (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Slice the eggplants lengthwise into ¼-inch thick planks. Lay them out on a baking sheet and sprinkle with ½ teaspoon of salt. Let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
  2. In a medium bowl, combine the ricotta, Parmesan, beaten egg, minced garlic, chopped basil, red pepper flakes (if using), ¼ teaspoon salt, and ⅛ teaspoon black pepper. Stir until well combined. Set aside.
  3. Heat a grill or grill pan over medium-high heat. Brush the eggplant slices lightly with olive oil on both sides. Grill in batches for 2-3 minutes per side, until charred and tender but still holding shape. Transfer to a plate and let cool for about 5 minutes.
  4. While the eggplant cools, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the sliced garlic and cook for 30 seconds until fragrant. Pour in the marinara sauce and dried oregano. Simmer for 5 minutes.
  5. Preheat the oven to 375°F (190°C). Spread about ½ cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
  6. Place about 2 tablespoons of the ricotta filling at one end of each grilled eggplant slice. Roll up gently and place seam-side down in the baking dish. Repeat with remaining slices.
  7. Pour the remaining tomato sauce over the rolled involtini. Sprinkle with shredded mozzarella if using.
  8. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned. For a deeper golden color, broil for the last 2 minutes, watching closely.
  9. Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves and extra Parmesan if desired.

Notes

Don’t skip salting the eggplant to remove bitterness and excess moisture. Let grilled eggplant cool before rolling to prevent tearing. For best results, use whole-milk ricotta and fresh-grated Parmesan. Can be assembled a day ahead and refrigerated unbaked; add 5-10 minutes to baking time.

Nutrition

Keywords: eggplant involtini, grilled eggplant, ricotta, vegetarian, Italian, summer dinner, easy weeknight meal

Find it online: https://sunnysavory.com/savory-grilled-eggplant-involtini-with-creamy-ricotta/