Eggplant Involtini With Fresh Tomato Sauce

Name: Eggplant Involtini With Fresh Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 ½ pounds (about 2 medium) globe eggplant, trimmed and cut lengthwise into ¼-inch-thick slices; 3 to 4 tablespoons extra-virgin olive oil, divided; Sea salt and black pepper; 1 ½ cups (12 ounces) whole milk ricotta; Grated zest and juice of 1 lemon (about 3 tablespoons juice), plus ½ lemon for serving; 2 tablespoons chopped fresh basil leaves, plus more whole leaves to serve; 1 pound ripe tomatoes (such as beefsteak or Roma); 1 garlic clove; ½ to 1 teaspoon crushed red pepper (to your liking); Bread, to serve (optional)

By Hetty Lui McKinnon

Published August 24, 2026

Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.
Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.

Media 1 of 2

Ready In: 40 min
Rating: (0)
Comments: Read comments

Think of this dish as an unbaked involtini, perfect for days when you are seeking minimal cooking-with-heat. This recipe allows each ingredient to shine: the smoky earthiness of grilled eggplant, the delicate creaminess of ricotta and the vibrant tang of ripe tomatoes. The only heat required is for pan-frying the thinly sliced globe eggplants (you could also grill them outside). Oiling the eggplant slices before they hit the pan prevents them from absorbing too much oil and becoming greasy. Stuffed with a zesty lemon-laced ricotta, the rolls bathe in a fresh, summery elixir of tomatoes, garlic and olive oil. A perfect light meal for a warm evening.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

1 ½ pounds (about 2 medium) globe eggplant, trimmed and cut lengthwise into ¼-inch-thick slices
3 to 4 tablespoons extra-virgin olive oil, divided
Sea salt and black pepper
1 ½ cups (12 ounces) whole milk ricotta
Grated zest and juice of 1 lemon (about 3 tablespoons juice), plus ½ lemon for serving
2 tablespoons chopped fresh basil leaves, plus more whole leaves to serve
1 pound ripe tomatoes (such as beefsteak or Roma)
1 garlic clove
½ to 1 teaspoon crushed red pepper (to your liking)
Bread, to serve (optional)

Ingredient Substitution Guide

Preparation

Step 1
Heat a large (12-inch) skillet on medium-high for 3 minutes.
Step 2
While the pan is heating, place the eggplant slices on a cutting board, drizzle your hands with a little olive oil and spread the oil onto both sides of each slice to coat. Repeat with the remaining eggplant slices (you’ll need 2 to 3 tablespoons of oil in total).
Step 3
Working in batches, lay as many slices of eggplant that will fit into your pan in a single layer, and season with a little salt and black pepper. Cook for 2 to 3 minutes until golden and then, using tongs or flexible spatula, flip over and repeat on the other side, cooking until golden and the eggplant is completely tender, 2 to 3 minutes. Continue cooking remaining eggplant. Set the cooked eggplant aside to cool.
Step 4
Place the ricotta in a bowl and add the lemon zest, juice and basil. Season with ½ teaspoon of salt (taste and add more if needed, as different brands vary in flavor) and a big pinch of black pepper and stir to combine.
Step 5
Using a box grater, grate the tomatoes and garlic (use the large holes for the tomatoes and finest holes for the garlic) directly into a shallow 10-inch serving dish. You’ll be left with some of the tomato skin, which you can chop up and add to the grated tomatoes or discard. Add the remaining 1 tablespoon olive oil, the crushed red pepper, ½ teaspoon of salt and a generous pinch of black pepper. Stir well to combine.
Step 6
Make the eggplant rolls: Place a heaped tablespoon of the ricotta filling onto the thicker end of an eggplant slice, roll it up and place it straight into the grated tomatoes (if the eggplant splits while rolling, that is fine, just keep going). Continue filling and rolling the remaining eggplant slices, placing them into the tomatoes as you go.
Step 7
To serve, drizzle the eggplant rolls with olive oil, season with salt and pepper, squeeze over lemon juice and top with basil leaves. Serve immediately, as is, or with bread.

Tip

This recipe can be prepared several hours ahead of time and kept, covered, in the fridge. The eggplant can be cooked and the ricotta filling can be mixed 24 hours ahead of time, stored in the refrigerator.