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Easy Baked Eggplant Involtini with Ricotta and Herbs
Amanda Peterson

Easy Baked Eggplant Involtini with Ricotta and Herbs

Tender eggplant slices rolled around a creamy ricotta-herb filling, baked in marinara sauce and topped with golden mozzarella. This easy stuffed Italian favorite delivers silky texture and restaurant-quality flavor with simple baking techniques.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants (about 2–2.5 pounds total)
  • 1-2 tablespoons kosher salt
  • 3 tablespoons olive oil (plus more for brushing)
  • 15 ounces whole-milk ricotta cheese
  • ¾ cup grated Parmesan cheese, divided
  • 1 large egg
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh parsley leaves
  • 2 teaspoons garlic powder
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon freshly ground black pepper
  • 3 cups marinara sauce
  • 1½ cups shredded mozzarella cheese
  • Fresh basil leaves, for garnish

Equipment

  • 2 large baking sheets lined with parchment paper
  • 9x13-inch baking dish
  • Colander or baking sheets for salting
  • Mixing Bowl
  • Sharp knife or mandoline for even slicing
  • Paper towels for drying slices

Method
 

  1. Trim ends off eggplants and slice lengthwise into ¼-inch thick planks. Lay slices in a single layer and sprinkle both sides with kosher salt. Let sit 30 minutes to draw out moisture and bitterness.
  2. Preheat oven to 400°F (200°C). Line two baking sheets with parchment and brush lightly with olive oil.
  3. Rinse eggplant slices thoroughly to remove salt and pat completely dry with paper towels.
  4. Arrange slices on prepared sheets, brush tops lightly with olive oil, and bake 18–22 minutes until tender and pliable, flipping halfway.
  5. In a bowl, mix ricotta, ½ cup Parmesan, egg, basil, parsley, garlic powder, lemon zest, and black pepper until smooth.
  6. Spread 2 tablespoons filling on each cooled eggplant slice. Roll up tightly from one short end.
  7. Spread 1 cup marinara in a 9x13-inch baking dish. Nestle rolls seam-side down. Top with remaining marinara, mozzarella, and remaining ¼ cup Parmesan.
  8. Cover loosely with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until cheese is golden and bubbly. Rest 5 minutes, garnish with basil, and serve.

Notes

Salting the eggplant for 30 minutes is key to removing bitterness and creating perfectly pliable slices for rolling. Recipe is naturally vegetarian and easily adaptable to vegan or gluten-free diets.