Do I need to peel the eggplant first?

Nope! The skin softens in the oven and helps the slices hold their shape when rolling. Just trim off the ends before slicing.

Can I make baked eggplant involtini ahead of time?

Yes! You can prep everything, assemble the rolls, and store them in the fridge for up to 24 hours before baking. You can also freeze the assembled, unbaked dish for up to 1 month.

Baked Eggplant Involtini

Baked Eggplant Involtini with Herby Ricotta and Cottage Cheese

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Baked eggplant involtini is a cozy, Italian-inspired dish made with roasted eggplant slices rolled around a creamy ricotta-cottage cheese filling, all nestled in marinara sauce and baked until bubbling. It’s a lighter, veggie-forward alternative to lasagna that’s perfect for weeknights or casual dinner parties. If you’ve got a couple of eggplants and a jar of sauce, you’re already halfway there.

Author: Anca Toderic

Ingredients

Scale

2 medium eggplants
Avocado oil, for brushing
1 1/2 cups full-fat ricotta cheese
1/2 cup full-fat cottage cheese
Zest of 1 lemon + about 2 teaspoons lemon juice
5 garlic cloves, minced
A good pinch of red pepper flakes
Salt and freshly cracked black pepper, to taste
1 tablespoon fresh thyme leaves
A handful of chopped parsley and/or basil
1 cup panko breadcrumbs
3/4 cup grated Parmesan cheese (plus more for topping)
1 (24-ounce) jar of your favorite store-bought marinara sauce

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Instructions

Preheat your oven to 375°F. Slice the eggplants lengthwise into 1/4-inch-thick planks. Brush both sides lightly with avocado oil and lay them on a baking sheet in a single layer. Roast for about 20 minutes, until softened and pliable. No need to flip—you just want them soft enough to roll without breaking.

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2. While the eggplant roasts, stir together the ricotta, cottage cheese, lemon zest and juice, garlic, red pepper flakes, thyme, herbs, panko, Parmesan, salt, and pepper. Taste and adjust seasoning as needed.

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3. Once the eggplant is cool enough to handle, spoon about 2 to 3 tablespoons of filling (depending on the size of the slice) near the bottom edge of each piece. Roll them up gently and set aside.

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4. Pour the marinara sauce into the bottom of a baking dish (or two, depending on how many rolls you end up with). Spread it out in an even layer, then nestle the eggplant rolls seam-side down into the sauce.

rolled eggplant slices nestled in tomato sauce inside a white baking dish, topped with grated cheese and herbs, ready for the oven

5. Sprinkle extra Parmesan over the top and bake for about 15-17 minutes, until everything is warmed through and the sauce is bubbling around the edges. I like the top to be a bit crispy and I’ve even broiled for 30 seconds at the end.

baked eggplant rollatini in tomato sauce, topped with fresh basil leaves and a serving spoon resting in the saucy dish

Notes

Serve warm with extra sauce spooned over, a hunk of good bread, or a simple arugula salad on the side. Leftovers? Even better the next day.
You really can’t mess these up. I’ve made plenty of eggplant slices too thin, and yeah—some ripped. But once you roll them, you can’t even see the tears. Same goes for the filling—if a little spills out, no worries. It all bakes together and turns into something gorgeous. Promise.

Find it online: https://thebuttertable.com/baked-eggplant-involtini/