Eggplant Involtini with Ricotta and Pesto - Will Cook For Friends (2024)

Author: Willow at Will Cook For Friends

Serves: 4

Ingredients

For the tomato sauce:

• 2 lbs. fresh roma tomatoes, seeds removed and roughly chopped*
• 3-4 cloves garlic, minced
• ¼ tsp. dried oregano
• pinch of red pepper flakes
• salt, to taste
• 1 tsp. balsamic vinegar
• ¼ cup fresh basil, chopped

For the filling:

• ¾ cup ricotta cheese (I recommend the full fat variety)
• ⅓ cup fresh basil pesto (you can use storebought or homemade, see recipe notes**)
• pinch of salt, to taste

For the involtini:

• 2 medium-large eggplants (about 1 lb. each)
• 2-3 TBSP olive oil
• salt and pepper
• all of the ricotta/pesto filling
• all of the tomato sauce
• ½ cup freshly grated parmesan cheese, divided
• ½ cup toasted pine nuts
• extra fresh basil, for garnish
• Crusty bread, toasted, for serving

Instructions

For the tomato sauce:

1. Seed the tomatoes, and chop roughly. In a large non-reactive skillet (stainless steel or nonstick), add the olive oil, garlic, oregano, crushed read pepper flakes, and a pinch of salt. Saute for 1-2 minutes over medium heat. Add the tomatoes, increase the heat to high, and cook until the tomatoes have softened and broken down into a sauce (about 15-20 minutes). Transfer to a food processor and pulse until slightly chunky, or completely smooth, whichever you prefer. Return the sauce to the pan and stir in the basil and balsamic vinegar. Taste, and add more salt as needed. Set aside.

For the filling:

1. Mix the ricotta and pesto together in a bowl. Taste, and add a bit of salt if needed. Set aside.

For the involtini:

1. Preheat oven to 375 degrees F. and line two baking sheets with parchment.
2. Remove the top and bottoms of the eggplants, and slice lengthwise into ¼-1/2 inch thick slabs. You should have about 12-14 slices. Arrange in a single layer on the prepared baking sheets, and drizzle both sides lightly with olive oil, turning the slices to coat. Season both sides with salt and pepper.
3. Roast eggplant in the oven at 375 degrees F. for about 30 minutes, or until softened but not mushy. (Or, do as I did since it's too hot to turn the oven on, and place the roasting pan on a grill over a medium flame. If you go the grill route, keep a close eye on the eggplant and flip the slices once or twice to keep them cooking evenly. The time will vary depending on your grill.) Roast until the eggplant slices are soft and pliable. Remove from the heat and let cool until you can handle them easily.
4. Pour all but about ½ cup of the tomato sauce into the bottom of a 9x12 inch baking dish.
5. Spoon 1-2 TBSP of filling onto one end of each slice of eggplant. Roll the eggplant up around the filling, and place seam-side down into the sauced baking dish. Repeat until all of the eggplant is rolled and nestled into a single layer in the sauce. Top the involtini with the remaining sauce, sprinkle with half of the parmesan cheese, and bake until bubbly and hot all the way through (about 15-20 minutes in the oven at 375 degrees F., or do as I did and place on the grill over a low flame until heated through (time will vary)).
6. Garnish with the remaining parmesan, toasted pinenuts, and basil. Serve with crusty bread, preferably toasted (or brushed with olive oil and garlic, and grilled).

Notes