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Eggplant Involtini

  • Makes 6 servings
  • Prep time: 10 mins
  • Cooking time: 40 mins

These Italian eggplant rolls are packed full of zesty ricotta and baked in a rich tomato sauce. This super simple plant-based meal solution is the perfect mid-week dinner for the whole family!

Tips & Tricks

  • Sprinkle over the remaining parmesan and bake in the oven for 25 – 30 minutes or until bubbling and golden. Sprinkle with remaining basil leaves and serve immediately.
  • Take your Eggplant Involtini to the next level by topping it with slices of Pams Fresh Mozzarella before baking in the oven.

Method

  1. Place the eggplant slices in a single layer on 2 lined baking trays, drizzle with olive oil and season with salt & pepper. Bake in the oven at 180°C for 15 minutes, flipping half way through. Set aside to cool.

  2. Add the ricotta, half the basil, lemon zest, lemon juice and half the parmesan to a mixing bowl, season with salt & pepper and whisk to combine.

  3. Add 1 tablespoon of filling at the end of each eggplant slice and roll up tightly to secure the filling. Pour the pasta sauce into a medium sized baking dish and place the eggplant rolls into the dish seam side down.

  4. Sprinkle over the remaining parmesan and bake in the oven for 25 – 30 minutes or until bubbling and golden. Sprinkle with remaining basil leaves and serve immediately.

Ingredients

  • 2 large eggplant, thinly sliced lengthwise

  • 1 jar Pams Caramelised Onion & Garlic Pasta Sauce

  • 1 tub Pams Finest Ricotta

  • 1 Pams Lemon, juice & zest

  • 1/2 cup grated parmesan

  • 1 handful fresh basil