Eggplant Involtini wit Lemon Thyme Ricotta
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Typical of Italian cuisine, this eggplant involtini dish showcases simple ingredients at their finest. Eggplant slices are first baked, then rolled around creamy ricotta, infused with lemon and thyme. The flavor notes somehow permeate the eggplant covering before it all melds together with a simple and delicious tomato sauce. It’s mouthwatering!
We love vegetarian dishes that are hearty enough to stand on their own as a satisfying main meal, and this eggplant involtini does exactly that. Eggplant and ricotta are a match made in heaven, but when you add fresh herbs, a bit of lemon, and a vibrant, uncomplicated tomato sauce, it’s a winning dish.
To keep it on the lighter side, we skip the traditional deep-frying of the eggplant slices and opt for baking them instead. It’s less fussy and gives you tender, less oily eggplant slices – all the flavor, none of the guilt.
Ingredients needed
Typical of Italian cuisine, this dish is made with a minimal selection of delicious and fresh ingredients, its simplicity allowing the flavors to truly shine. This is what you need:
- Globe eggplant: Roasted to make a velvety base for our involtini.
- Parmesan: Grated, to join the ricotta in the filling.
- Diced tomatoes: The base of the simple tomato sauce, the acidity and freshness of the tomatoes balances the creaminess of the ricotta.
- Balsamic vinegar: Brings balance to the flavor of the tomato sauce.
- Ricotta cheese: Whole milk ricotta makes a luscious filling.
- Lemon juice: For a bright citrus note.
- Thyme and basil: For a fresh herbaceous note.
- Garlic cloves: for savory depth.
How to make eggplant involtini
This eggplant involtini recipe takes a total time of 45 minutes, and the result is so worth it. These are the instructions:
- Preheat and slice: While the oven preheats, line a baking sheet with parchment paper or a baking mat. Then, slice your eggplants! Drizzle them with olive oil and salt before baking until soft.
- Make your sauce: Cook the garlic, then add all the other tomato sauce ingredients and bring to a boil before simmering.
- Make the filling: In a medium bowl, mix all the ricotta filling ingredients together.
- Assemble and bake: Divide the ricotta mixture evenly between the cooled eggplant slices and roll them. Place the rolled eggplant, seam-side down, in a single layer in a baking dish with the tomato sauce. Sprinkle the grated Parmesan cheese over the top, then put the baking pan in the oven until bubbly. Top with fresh basil and enjoy!
What to serve with eggplant involtini
Serve it with a side of garlic bread and a Caesar salad with a homemade caesar salad dressing and lemon pepper croutons for a simply delicious main course meal.
If you’re serving this as a side dish, pair it with some heartier protein like baked pork chops or Italian braised chicken.
Eggplant Involtini wit Lemon Thyme Ricotta
Ingredients
- 2 large globe eggplants
- Olive oil (for drizzling)
- ¼ teaspoon sea salt
- ½ cup grated parmesan (plus extra to serve)
- ½ cup basil (plus extra to serve)
Tomato Sauce
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 teaspoon sea salt
- ¼ teaspoon red pepper flakes
- 28 ounce can of diced tomatoes
- 1 tablespoon balsamic vinegar
Ricotta Filling
- 1 cup whole milk ricotta
- ½ cup grated parmesan
- Juice from 1 lemon
- 1 teaspoon fresh thyme leaves
- Sea salt and pepper (to taste)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the tops and bottoms off the eggplants and then thinly slice them lengthwise into 4-5 slices each. Drizzle them with the olive oil and sprinkle with the sea salt. Bake in the oven for 20 minutes, or until soft.2 large globe eggplants, Olive oil, ¼ teaspoon sea salt
- While the eggplants are roasting, prepare the rest of the meal. Heat the olive oil in a medium-sized pot over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add all the other tomato sauce ingredients and bring the pot to a boil. Reduce the heat to a gently simmer.1 tablespoon olive oil, 3 cloves garlic, 1 teaspoon sea salt, ¼ teaspoon red pepper flakes, 28 ounce can of diced tomatoes, 1 tablespoon balsamic vinegar
- In a medium-sized bowl, stir all the ricotta filling ingredients together.1 cup whole milk ricotta, ½ cup grated parmesan, Juice from 1 lemon, 1 teaspoon fresh thyme leaves, Sea salt and pepper
To assemble the easy eggplant involtini
- When the eggplants come out of the oven, set them aside to cool for a minute. Keep the oven on. Pour the tomato sauce into a baking dish.
- Divide the ricotta filling between the eggplant slices, heaping the filling on the wide end of the eggplant, and top with the basil. Carefully roll the eggplant around the filling and place, seam-side down, in the tomato sauce in the baking dish.½ cup basil
- Sprinkle the parmesan over the top and bake in the oven until bubbly, about 15 minutes. Serve with extra parmesan and some basil sprinkled over the top.½ cup grated parmesan
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More eggplant recipes
For more inspiration, check out all of my vegetarian recipes and all of our dinner ideas!
Second time I’ve made this and I absolutely will make it again. I love the flavors. The only thing different I did was to add a grate of nutmeg to the cheese and I used red wine in the sauce instead of balsamic. Also sautéed some onion with the garlic for the sauce and put in a drizzle of honey. That’s just how I make my sauce. Thanks for the lovely dinner!
Really enjoyed this recipe yummy!! made slight adjustment and added basil to ricotta mix.
Loved this recipe! I have to eat gluten-free so not having the eggplant breaded is key. I like that the sauce can be made while the eggplant cooks. We served it with the sauce over spaghetti squash. I also used home grown cherry tomatoes to make the sauce (broke down the tomatoes with my immersion blender).