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Eggplant Involtini | Ricotta Stuffed Eggplant Rolls

Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce. 

I made this ricotta stuffed eggplant rolls recipe a few days ago and I absolutely fell in love with it! I must be honest and say this was not entirely my idea. I saw this recipe on Pinterest and decided to give it a try. First, I thought it was going to be a bit complicated to make but I was wrong! It is super-easy and anyone can make it. Also, it will be a huge success at the dinner table – in my case, everyone loved it!

This ricotta stuffed eggplant rolls recipe is one of those recipes that will convince even a non-veg that vegetarian recipes are delicious and very filling. Give it a try and let me know if you enjoyed it as much as I did 😀

*recipe simplified and modified – inspired by  Alexandra Cooks 

 Ricotta Stuffed Eggplant Rolls eggplant involtini vegetarian recipe
Rulouri de vinete cu branza in sos tomat | Ricotta Stuffed Eggplant Rolls

Eggplant Involtini
Try this eggplant involtini recipe and enjoy the delicious, cheesy ricotta stuffing and flavorful tomato sauce.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Italian
Servings 15 eggplant rolls
Calories 95 kcal


  • 2 eggplants
  • 2 cups ricotta cheese
  • 50 g feta cheese
  • 4 Tbsps dill chopped
  • 1 can peeled tomatoes with sauce
  • 2 tsps thyme
  • 1-2 tbsps oil
  • salt and pepper to taste


  • Trim the stem end of each eggplant. Slice them lengthwise using a mandoline or a sharp knife. The slices should be 1/4-inch thick. Sprinkle them with sea salt on both sides and set aside.
  • Spray a frying pan with some oil. Add the eggplant slices and cook them on both sides – about 1 minute per side or until they get soft and easy to work with.
  • When all eggplant slices are cooked, set them aside in order to let them cool a little bit.
  • Meanwhile, add ricotta cheese, feta cheese, chopped dill and thyme in a bowl. Mash them using a fork. Add more salt if needed.
  • Start stuffing the rolls. Use 1tbsp of cheese mix per roll.
  • Add peeled tomatoes with sauce in a casserole dish.
  • Place the rolls on top and squeeze them together.
  • Bake in the oven for half an hour.
  • Serve these ricotta rolls hot with sour cream on top. Heavenly! 😀


Calories: 95kcalCarbohydrates: 6gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 20mgSodium: 106mgPotassium: 231mgFiber: 2gSugar: 3gVitamin A: 228IUVitamin C: 4mgCalcium: 100mgIron: 1mg
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 Ricotta Stuffed Eggplant Rolls eggplant involtini vegetarian

Recipe Rating

Mara Trumbo

Saturday 26th of December 2020

I am Italian and my better half is of Greek descent. We both adore Mediterranean cuisine. This sounds like a perfect combo of our mothers' recipes for me to try. Thank you for sharing! Mara


Friday 12th of February 2021

Thank you! I'm happy to hear this recipe inspired you. :D Hope you'll like it!

Mary I.

Monday 23rd of July 2018

Never tried making eggplant like this, it's so good! I love the cheesy texture. Thank you for the recipe!


Friday 7th of September 2018

You're welcome! :D


Monday 26th of August 2013

This looks really really tasty! What a fun way to use a eggplant. I usually just steam them, so this is much more exciting!


Tuesday 27th of August 2013

I'm really glad you like them Jenny! I was amazed how tasty they are in this combination. Never thought eggplants and ricotta would go so well. :D