Eggplant Involtini with Ricotta Spinach Filling consist of oven roasted eggplant slices wrapped around a savory ricotta-spinach filling, topped with a simple tomato sauce and baked until bubbly. Serve this delicious dish as an appetizer; side dish or enjoy as a vegetarian main course.You definitely don't have to be a vegetarian to enjoy a delicious, satisfying eggplant dish as a main course and that is how I prefer serving these eggplant involtini with ricottta spinach filling. Quite honestly, I don't miss the meat when it comes to most eggplant dishes!
But of course that doesn't mean you can't enjoy these involtini, or rollatini as they are often called, as a side dish along with your favorite protein!
What are involtini?
Involtini is an Italian word that refers to small bundles, such as these, that are rolled around a filling. Other examples of involtini include eggplant involtini with Maccaruna pasta, a local specialty from my parent's hometown in Sicily; veal involtini; as well as grilled eggplant involtini.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Salt the eggplant:
I salt my eggplant using my mom's easy method. Slice the eggplant into ¼ inch thin slices. Place the slices in a large bowl adding salt to each layer of eggplant. Cover with water, place a plate over the eggplants to keep them submerged. Let sit for 30 minutes then drain, rinse and pat the slices dry.
Bake the eggplant slices:
Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Generously brush both sides of the eggplant slices with olive oil and salt lightly. Bake for 20 minutes, flipping the slices halfway through. Set aside to cool slightly.
For the tomato sauce:
Use whichever tomato or marinara sauce you have on hand. I sometimes have leftover sauce when I make Sicilian pasta al forno, and keep it in my freezer for when I need a small portion of sauce for recipes such as this one.
Prepare the filling:
In a medium sized bowl stir together all ingredients for the filling: ricotta; spinach (defrosted and excess water squeezed out); an egg; grated Parmesan cheese; nutmeg; salt and pepper.Assemble the involtini:
When the eggplant slices are cool enough to handle, place a tablespoonful of the filling on the lower end of the eggplant.Tightly roll the eggplant around the ricotta filling.
Spoon some of the tomato sauce to coat the bottom of a baking dish. Arrange the involtini seam side down in the baking dish.
Cover with the remaining tomato sauce and sprinkle grated cheese on top.
Bake: at 350 degrees F for 30 minutes. Top with fresh basil and serve.
To serve:
Individual involtini may be served as antipasto or enjoyed as a side dish with grilled meats or other protein of your choice.
However, I think these involtini make for the perfect vegetarian main dish along with a salad. They are definitely hearty and filling enough to be enjoyed as a main course.
ips and suggesti
Tips and Suggestions:
- If you are lactose intolerant, try this recipe with dairy free ricotta cheese.
- Don't slice your eggplant too thin or the slices may tear or break apart when rolling.
- The end slices of the eggplant are usually too short for rolling around the filling. Bake those slices and enjoy as is!
- Use whichever tomato or marinara sauce you have on hand, whether it is homemade or store bought. I often freeze leftover sauce when I make Sicilian pasta al forno, for example, to have on hand for recipes such as this one.
- I prefer a light sprinkle of grated Parmesan cheese on my involtini for a lighter dish, however you may top them with shredded mozzarella cheese if you prefer
- If you prefer a ricotta only filling, simply eliminate the spinach from this recipe.
- Keep leftovers refrigerated for up to 3 days.
- Save time by oven roasting the eggplant slices a day ahead, or assemble the dish a day ahead and bake the day of serving.
If you give this recipe a try, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are more delicious eggplant recipes for you to check out!
- Mom's Eggplant Parmigiana
- Eggplant Caponata
- Eggplant Involtini with Maccaruna
- Grilled Eggplant Involtini
- Crispy Baked Eggplant Cutlets
- Pasta alla Norma
- Baked Eggplant and Potatoes in Tomato Sauce
- Stuffed Baby Eggplant
- Eggplant Meatball Subs with Smoked Caciocavallo
- Stuffed Eggplant and Peppers in Tomato Sauce
Ingredients
- 2 large eggplants (about 1 kg)
- ¼-1/3 cup olive oil
For the filling
- 1 cup ricotta
- 85 grams frozen spinach (3 cubes) defrosted and excess water squeezed out
- 1 large egg
- ¼ cup Parmesan cheese grated
- pinch nutmeg
- ¼ teaspoon salt
- pepper to taste
For assembling
- 1 cup prepared tomato sauce
- 2 tbsp. Parmesan cheese grated
- fresh basil leaves to garnish
Instructions
Prepare the eggplant
- Slice the eggplant into ¼ inch thin slices. Place the slices in a large bowl adding salt to each layer of eggplant. Cover with water, place a plate over the eggplants to keep them submerged in the water. Let sit for 30 minutes then drain, rinse and pat the slices dry.
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Brush both sides with olive oil, salt lightly and bake for 20 minutes, flipping the slices over halfway through.
For the filling
- In a medium sized bowl combine all ingredients for the filling from the ricotta to the salt and pepper. Stir to combine all ingredients well.
To assemble
- Coat the bottom of a baking dish with tomato sauce and lower the oven temperature to 350 degrees F.
- When the eggplant slices are cool enough to handle, place a tablespoonful of the filling on the lower end of the eggplant. Tightly roll the eggplant around the ricotta filling.
- Arrange the eggplant involtini seam side down in the baking dish. Cover with the remaining tomato sauce and sprinkle with the grated cheese.
- Bake for 30 minutes. Top with fresh basil leaves and serve.
Notes
- If you are lactose intolerant, try this recipe with dairy free ricotta cheese.
- Be sure not to slice your eggplant too thin or the slices may tear or break apart when rolling.
- The end slices of the eggplant are usually too short for rolling around the filling. Bake those slices and enjoy as is!
- Use whichever tomato or marinara sauce you have on hand, whether it is homemade or store bought. I often freeze leftover sauce when I make Sicilian pasta al forno, for example, to have on hand for recipes such as this one.
- I prefer a light sprinkle of grated Parmesan cheese on my involtini for a lighter dish, however you may top yours with shredded mozzarella cheese if you prefer
- If you prefer a ricotta only filling, simply eliminate the spinach from this recipe.
- Keep leftovers refrigerated for up to 3 days.
- Save time by oven roasting the eggplant slices a day ahead, or assemble the complete dish a day ahead and bake the day of serving.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Jacklyn
I made this last night, exactly as written, and it is quite delicious! My first time using a recipe from your site, and I look forward to trying many more!
Nadia
Hi Jacklyn thank you very much for taking the time to comment. So glad you enjoyed them!
Heather Chitussi
I so want to try this but my Italian hubby says he "hates" eggplant. Do you think it would hold up if I trimmed the purple skin off the edges so he may not notice? Lol. I have tricked him with a couple of other eggplant dishes.
Nadia
Hello Heather, I'm sorry to hear your hubby supposedly hates eggplant! Unfortunately I think it will be difficult to pull off this recipe if you peel off the skin as the slices will tend to break apart and not hold together when you roll them. Perhaps try removing a few strips of peel instead of removing the whole thing? Maybe it won't be as detectable to him. Hope this helps!
Susan
Ve5ry good recipe . Easy to make as I did not know eggplant involtini having never tried them. Tasty.
Thanks
Susan
Nadia
Hi Susan, I'm so glad you enjoyed this recipe. Thanks for your comment!
Morgan
Thank you for sharing Nadia! This recipe looks outstanding. Can't wait to try it soon ❤
Nadia
Hi Morgan, thank you I hope you enjoy it. If you love all types of eggplant dishes then I'm sure this one will not disapoint!
Lina
This is such a lovely recipe. I love eggplant and it's so easy to cook with.
this is such a tasty dish.
Nadia
Hi Lina, thank you very much! It is easy to cook with for sure and so many ways to enjoy it. Thanks for your comment!