Eggplant Involtini

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“Eggplant Involtini adapted from America's Test Kitchens”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper and spray well with nonstick spray or brush with oil.
  2. Cut off ends of eggplant and peel. Make a cut lengthwise so the eggplant is stable without rolling. Carefully slice eggplants into even 1/2 inch slices lengthwise. Arrange planks on prepared sheets.
  3. Brush oil on both sides of the eggplant planks and sprinkle with salt and pepper.
  4. Bake for about 30 minutes.
  5. If using whole tomatoes (preferable) - strain, chop up and return to juice.
  6. Heat 1 tablespoon oil in large frying pan over medium low heat. Add crushed garlic, 1/4 teaspoon oregano, 1/2 teaspoon salt, red pepper flakes. Cook for 30 seconds. Add tomatoes and simmer for 15 minutes to reduce to about 1/2.
  7. Remove eggplant from oven and let sit for 5 minutes then flip over so it doesn't become soggy.
  8. Mix ricotta, 1/2 cup pecorino or mozzorella (pecorino is preferable in this recipe) , breadcrumbs, lemon juice, 1/2 teaspoon salt, 1/4 cup chopped basil.
  9. When eggplant is cool, place about 1 tablespoon filling onto the large end and roll up. Use a bit more filling for larger slices and a bit less for smaller ones. Place roll seam side down on top of sauce. Continue using the rest of the eggplant and filling.
  10. Turn burner to medium and simmer about 5 minutes. Turn on broiler.
  11. Place the pan 8 inches below the broiler element and let brown 5 minutes.
  12. Remove pan from oven and WRAP HANDLE WITH TOWEL so no one grabs the handle and is burned!
  13. Sprinkle with extra cheese and let sit for a few minutes. Sprinkle remaining basil and serve with sauce on the side.

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