Oven-Baked Eggplant Involtini – Chef Amir Thapa

Eggplant Involtini is a classic home cooking recipe. Mainly it’s a wrap of eggplant stuffed with ricotta filling with herbs then nestled in tomato sauce and baked oven with some grated cheese. Pretty simple to understand the ingredients & most importantly it’s absolutely recommended to vegetarian people.

Oven-baked Eggplant Involtini-rolled slices of eggplant stuffed with ricotta and parmesan on salad di Pomodoro.


  • Olive oil – 100ml
  • Sliced eggplant – 250g
  • Ricotta – 110g
  • Spring onion(thinly sliced)-7g
  • Salt & pepper – to taste
  • Tomato sauce – 200g
  • Parsley coarsely chop – 5g
  • Parmesan grated(optional) – 30g
  • Bechamel sauce – 20ml
  • Basil pesto – 10ml


Methods of Preparation

  1. Fry the sliced eggplant in a pan with olive oil to a golden brown.
  2. Prepare a tray with paper towels to place the fried eggplant slices. Cool for 5-7min to remove from the oil.
  3. Prepare a ricotta filling while waiting for the eggplant to cool. In a mixing bowl, add the ricotta cheese, spring onion, parmesan, chop parsley & roasted eggplant flesh.
  4. Use the spoon to mix the ingredients altogether gently.
  5. Season the filling with salt & pepper.
  6. Take the eggplant slices, pit 35gms of filling on the bigger side of the eggplant & start rolling from the wide side.
  7. Take a serving pan for the dish and layer the bottom with tomato sauce. Here I took eggplant skin as my base for eggplant roll.
  8. Put 1tbsp of basil bechamel on top of eggplant before baking.
  9. Bring the pan to roast in the oven 170°C for 6 minutes.
  10. Take out the pan, drizzle oil on the eggplant roulade, put a tomato sauce.
  11. Sprinkle with the other half of grated parmesan, garnish the dish with fresh basil, basil pesto then serve.

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