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Involtini, which means "roll" in Italian, is a traditional Italian dish. Here, slices of eggplant are bathed in tomato sauce, topped with a mixture of feta and ricotta cheeses, covered with grated mozzarella and then grilled in the oven. Perfect for a tasty, gourmet summer meal.
In Italy, you'll find others with meat or vegetables. They can also be enjoyed as an aperitif or starter.
💙 Why you'll love this recipe
- It's truly divine: once you've tried it, you'll want to try it again as soon as the eggplants start to show.
- Travel all the way to Italy in a single bite
- It's quite simple to make
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Frequently Asked Questions
Place in an airtight container and refrigerate. This means you can keep them for around 48 hours. To reheat them, a quick trip to the oven takes care of everything.
I mix feta cheese and ricotta, and top with grated mozzarella so that it grates in the oven. But you can of course replace it with other cheeses you like (Comté, Beaufort, Emmental, goat's cheese, etc.).
If you enjoy these little wonders as a main course, I recommend accompanying them with a salad and vinaigrette, for lightness.
I recommend red wine, which will go extremely well, or rosé for warm summer evenings.
June to September inclusive.
The best eggplant involtini
- 2 large eggplants
- 1 tablespoon olive oil
- salt to taste
- ½ teaspoon thyme
- ⅔ cup ricotta cheese
- ½ cup feta cheese
- ⅞ cups tomato sauce
- ¾ cup mozzarella cheese shredded
- black pepper to taste
- fresh basil leaves optional
- Preheat your oven to 390°F/200°C. Wash your eggplants under running water, rubbing them, then remove both ends and peel them. Cut them into thin slices.
- On a baking sheet, place parchment paper and the eggplant slices. Add a drizzle of olive oil, coarse salt, and a bit of thyme on each slice. Bake for 20 minutes, flipping the slices halfway through.
- While they're baking, prepare the filling: in a bowl, mix ricotta, feta, lemon juice, thyme, and pepper. Taste to ensure it suits your preference and adjust if needed.
- Remove the slices from the oven. On each slice, place a bit of the filling at one end, then roll them up one by one.
- In an ovenproof dish, spread the tomato sauce. Then add the rolled eggplants and sprinkle the top with shredded mozzarella. Bake at 390°F/200°C for 20 minutes until the top is golden and bubbly. Check 5 minutes before the end to make sure nothing is burning (each oven is different).
- Take the dish out of the oven, add some fresh basil leaves if desired, and enjoy!