Eggplant Involtini | Ricotta Stuffed Eggplant Rolls
These ricotta stuffed eggplant rolls are tender slices of eggplant wrapped around a creamy ricotta-and-feta filling, then baked in a simple tomato sauce until everything melts together. It is a comforting vegetarian main (the Italians call this style eggplant involtini) that looks impressive but comes together with just a handful of ingredients. Make it when you want something cozy and a little bit special without spending all evening in the kitchen.
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 it on Pinterest and decided to give it a try. At first I thought it was going to be a bit complicated to make, but I was wrong. It turned out to be super easy, and it was a huge success at the dinner table: in my case, everyone loved it.
What goes into these eggplant rolls
The ingredient list is short, so each one earns its place. Here is what each does and how to choose it:
- Eggplants — look for two firm, glossy eggplants that feel heavy for their size, with no soft spots. You want them long and even so the slices are wide enough to roll.
- Ricotta cheese — two cups form the creamy heart of the filling. A whole-milk ricotta gives the richest result.
- Feta cheese — just 50 g, but it brings the salty, tangy contrast that keeps the filling from tasting flat.
- Fresh dill — four tablespoons, chopped, for a bright, herby lift that pairs beautifully with the cheeses.
- Peeled tomatoes with sauce — one can becomes the bed the rolls bake in, keeping them moist and saucy.
- Thyme — two teaspoons to warm and round out the tomato flavor.
- Oil, salt and pepper — a little oil for pan-cooking the slices, and seasoning to taste throughout.
How to roll and bake them right
Start by trimming the stem end of each eggplant and slicing them lengthwise about 1/4-inch thick, using a mandoline or a sharp knife for even pieces. Sprinkle both sides with sea salt and set them aside while you work — this step draws out excess moisture and softens any bitterness. Lightly oil a pan and cook the slices about a minute per side, just until they turn soft and pliable enough to roll without cracking. Let them cool a little before handling.
For the filling, mash the ricotta, feta, chopped dill and thyme together with a fork, tasting and adding more salt if it needs it. Spoon about a tablespoon onto each slice, roll it up, then nestle the rolls seam-side down on top of the canned peeled tomatoes in a casserole dish, squeezing them together so they hold their shape. Bake for about half an hour, until the sauce is bubbling and the tops are set.
Why salting the slices matters
Salting the eggplant before cooking is the small step that makes the biggest difference. Eggplant is full of water, and the salt pulls some of it to the surface so the slices cook down soft and supple instead of spongy. It also tames any bitterness in larger eggplants. Cooking the slices only briefly — a minute per side — is enough to make them flexible enough to roll, while the oven finishes the job and lets them soak up the tomato sauce. That is what gives the rolls their melting, tender texture.
Tips for the best results
- Slice as evenly as you can — a mandoline really helps here, and uniform slices roll and bake more consistently.
- Do not skip the salting step, and pat the slices dry before pan-cooking so they brown rather than steam.
- Let the cooked slices cool a touch before filling; warm slices tear more easily.
- Keep the filling on the firm side so it does not ooze out — a tablespoon per roll is plenty.
- If the sauce looks dry partway through baking, you can spoon a little of it back over the rolls.
What to serve with eggplant involtini
These rolls are rich and saucy, so I like to round out the meal with other vegetable-forward dishes. They sit happily alongside basic stuffed portobello mushrooms or a tray of stuffed peppers for a generous spread. If you are leaning into the eggplant theme, a smoky roasted eggplant dip to start makes a lovely opener. A simple green salad and some crusty bread are all you really need to finish things off.
Make-ahead and storing leftovers
You can prep ahead: cook and cool the eggplant slices, mix the filling, and even assemble the rolls in the dish a few hours before baking, keeping everything covered in the fridge. Leftovers store well in an airtight container in the refrigerator for up to three days, and they reheat gently in the oven or microwave — the flavor often deepens by the next day. If you love this kind of cheesy, baked vegetable dish, you might also enjoy my spinach and feta stuffed cannelloni or the zucchini and cheese casserole. For another stuffed-eggplant idea, try the stuffed aubergines with garlic sauce.
Serve them hot with a spoonful of sour cream on top — heavenly. If you make these eggplant rolls, I would love to know how they turned out for you: give the recipe a star rating and leave a comment telling me whether you stuck with dill or tried your own herb in the filling.
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Eggplant Involtini
Ingredients
- 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
Instructions
- 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! 😀
Frequently Asked Questions
Eggplant involtini is an Italian-style dish of thin eggplant slices rolled around a filling, in this case a creamy ricotta and feta mixture, then baked in tomato sauce. The slices are pan-softened first so they roll easily, and the oven melts everything together into a tender, saucy main.
They are vegetarian, not vegan. The filling uses ricotta and feta cheese, and the rolls are served with sour cream on top, so they contain dairy. To make a vegan version you would need to swap in plant-based ricotta, feta and cream alternatives.
Salting draws excess water out of the eggplant so the slices cook down soft and pliable instead of spongy. It also reduces any bitterness in larger eggplants. Sprinkle sea salt on both sides and let the slices sit while you prepare the filling.
Aim for slices about 1/4-inch thick, cut lengthwise so they are long enough to roll. A mandoline gives the most even results, but a sharp knife works too. Even thickness means the slices cook and bake consistently.
Yes. You can cook and cool the slices, mix the filling, and assemble the rolls in the baking dish a few hours ahead, then keep it covered in the fridge until you are ready to bake. Leftovers also keep in an airtight container in the refrigerator for up to three days and reheat well.
Because the rolls are rich and saucy, they pair well with other vegetable dishes like stuffed peppers or stuffed portobello mushrooms, plus a simple green salad and crusty bread. A spoonful of sour cream on top finishes each serving nicely.
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
Thank you! I’m happy to hear this recipe inspired you. 😀 Hope you’ll like it!
Never tried making eggplant like this, it’s so good! I love the cheesy texture. Thank you for the recipe!
You’re welcome! 😀
This looks really really tasty! What a fun way to use a eggplant. I usually just steam them, so this is much more exciting!
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. 😀