Eggplant Involtini

Name: Eggplant Involtini
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 large globe eggplant (about 1 pound); Salt and black pepper; 2 tablespoons extra-virgin olive oil; 3 tablespoons extra-virgin olive oil; 2 anchovy fillets (or 1 teaspoon finely chopped capers); 4 garlic cloves (thinly sliced); 14 ounces canned whole-peeled tomatoes (hand-crushed | or high-quality tomato passata); 1/4 cup water; 1/2 cup whole-milk ricotta cheese (drained if watery); 1/4 cup pecorino romano cheese (finely grated); 1/4 cup low-moisture mozzarella cheese (cubed); 2 tablespoons finely chopped fresh herbs (such as basil and parsley); 1 teaspoon Calabrian chili paste (optional | to taste); 2 tablespoons pecorino romano cheese (finely grated); 2 tablespoons low-moisture mozzarella cheese (cubed); Fresh basil (for garnish)

Instructions

Prep:30minCook:50min

This eggplant involtini recipe features roasted eggplant stuffed with an herby ricotta filling and baked in a garlicky homemade tomato sauce dotted with melted cheese.

Updated at: Wed, 12 Aug 2026 08:38:55 GMT