Skip to content Back to your kitchenEggplant Involtini
🇮🇹 Italian
Thin sheets of eggplant rolled around a herby breadcrumb filling, baked in tomato sauce. Ready in 48 minutes including prep.
Prep 18 min Cook 30 min Serves 4 Hard Ingredients
- 🧀Heavy Cream200 ml
- 🧂Saltto taste
- 🧅Onion1, sliced into rings
- 🫙Olive Oil1 tbsp, for the dish
- 🧀Parmesan Cheese50 g
- 🌶️Dried Oregano1 tsp
- 🍆Eggplant2, cubed
- 🌾Breadcrumbs80 g
- 🧀Cheese100 g, grated
- 🫙Pine Nuts30 g
Optional extras
- 🌿Fresh Basilhandful, to finish
Instructions
- 1
Heat the oven to 190°C and butter or oil a baking dish.
- 2
Layer the onion over the base, season, then nestle in the eggplant.
- 3
Pour the cream around the edges, scatter over the cheese and the dried oregano.
- 4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
- 5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.
Chef's tip
Every oven runs hot or cold; start checking 5 minutes early.
Video: The Best Eggplant Rollatini. Ever. · on YouTube
Eggplant Involtini
- Time
- 48 min
- Serves
- 4
- Level
- Hard
- Prep / cook
- 18 / 30 min
Ingredients
- 🧀 Heavy Cream200 ml
- 🧂 Saltto taste
- 🧅 Onion1, sliced into rings
- 🫙 Olive Oil1 tbsp, for the dish
- 🧀 Parmesan Cheese50 g
- 🌶️ Dried Oregano1 tsp
- 🍆 Eggplant2, cubed
- 🌾 Breadcrumbs80 g
- 🧀 Cheese100 g, grated
- 🫙 Pine Nuts30 g
Optional
- 🌿 Fresh Basilhandful, to finish
Steps
- Heat the oven to 190°C and butter or oil a baking dish.
- Layer the onion over the base, season, then nestle in the eggplant.
- Pour the cream around the edges, scatter over the cheese and the dried oregano.
- Bake for 30-35 minutes until bubbling at the rim and burnished on top.
- Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.
