Eggplant Involtini is a southern Italian dish and can be met in many different varieties. Some of them come with breadcrumbs, others, with ricotta. It’s hard to say which variety is the most traditional, but I can tell you for sure, my way is the most simple and delicious I have ever tried. I learned this recipe while working at the kitchen and it got stuck in my head ever since, so let’s get started.
Eggplant releases moisture when salted, so make sure to keep it over a rimmed baking sheet or paper towels.
About 10 involtinis
- 10 planks of eggplant, thinly sliced
- 20 leaves of basil
- 5.3 oz of fresh mozzarella
- 13.5 oz tomato passata (tomato sauce)
- 2 garlic cloves
- 2 tbsp of pecorino cheese, grated
- Salt to taste
- Canola oil spray
- 2 tbsp of olive oil
Nutritional value per 1 involtini:
- 90 Calories
- 5.9 g Fat
- 5.1 g Carbs
- 1 g Fiber
- 1.1 g Sugar
- 2.3 g Protein
Preheat oven to 350 F.
For this recipe, I picked the largest eggplant ever so my portion size was incredibly generous and two was enough for each guest to try (I was hosting a party for 5).
Slice eggplant into thin planks, put salt on both sides and let it sit for 10-20 minutes. Eggplant will get soft and release moisture, so it is easy for you to make a beautiful roll.
Cut mozzarella into even circles. Ideally, you should have two circles per roll.
Pick basil leaves and discard the stems.
When eggplant is ready, start making your rolls. Put two pieces of mozzarella and two basil leaves into each plank and carefully roll it out.
Mix your tomato passata with olive oil and salt if needed.
Chop two garlic cloves.
Spray an ovenproof baking dish with canola oil and put garlic in first.
Spread your eggplant rolls over the dish and pour tomato passata over the top.
Bake for 40-45 minutes, or until eggplant is fully cooked.
Sprinkle two tablespoons of pecorino cheese over the top and broil for 2-3 minutes.
Serve hot and enjoy!