Baked Eggplant Involtini with Ricotta and Basil

By Sprig Originals ✓ · cooked up in Sprig

Thin planks of eggplant are roasted until pliable, rolled around a lemony ricotta-Parmesan filling, then nestled into a garlicky San Marzano sauce and baked under melted mozzarella. All the comfort of baked pasta with none of the noodles — the eggplant does the wrapping.

Ingredients

• 2 globe eggplants (about 1 lb each)
• 1.5 tsp kosher salt
• 4 tbsp extra-virgin olive oil

• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 28 oz canned whole San Marzano tomatoes, no sugar added
• 1/2 tsp kosher salt
• 6 fresh basil leaves

• 15 oz whole-milk ricotta
• 3/4 cup finely grated Parmesan
• 1 large egg
• 1/3 cup chopped fresh basil
• 1 tsp lemon zest
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt

• 6 oz low-moisture mozzarella, shredded
• 2 tbsp grated Parmesan
• 1 tbsp torn fresh basil, for serving

Instructions

1. Trim the stem ends from the eggplants and stand them upright. Slice lengthwise into planks about 1/4 inch thick, discarding the two thin outer end pieces (the ones that are mostly skin). You want 12 to 14 usable planks.
2. Lay the planks on a wire rack or paper towels, sprinkle both sides with the 1 1/2 tsp kosher salt, and let them sweat for 15 minutes. Blot dry firmly with paper towels — this pulls out bitterness and keeps the rolls from turning watery.
3. Heat the oven to 425°F. Arrange the planks in a single layer on two parchment-lined sheet pans, brush both sides with the 4 tbsp olive oil, and roast 18 to 20 minutes, until floppy and lightly browned at the edges but not crisp. Let cool on the pans while you make the sauce.
4. Meanwhile, warm 2 tbsp olive oil in a skillet over medium heat. Add the sliced garlic and red pepper flakes and cook 60 to 90 seconds, just until the garlic is fragrant and pale gold — do not let it brown.
5. Crush the tomatoes with your hands directly into the skillet, add 1/2 tsp salt, and simmer over medium-low for 15 minutes, stirring occasionally, until thickened enough that a spoon leaves a brief trail. Stir in the 6 whole basil leaves and remove from the heat.
6. Stir together the ricotta, 3/4 cup Parmesan, egg, chopped basil, lemon zest, black pepper and 1/2 tsp salt until smooth and thick.
7. Reduce the oven to 400°F. Spread about two-thirds of the sauce over the bottom of a 9x13-inch baking dish.
8. Place a plank on the work surface with the narrow end toward you, spoon 2 rounded tablespoons of filling onto the wide end, and roll it up snugly. Set it seam-side down in the sauce. Repeat with the remaining planks, packing the rolls in tight rows.
9. Spoon the remaining sauce over and between the rolls, then scatter the mozzarella and 2 tbsp Parmesan over the top.
10. Bake uncovered at 400°F for 25 minutes, until the sauce bubbles at the edges and the cheese is melted with brown spots. If you want more color, broil 2 minutes on high, watching closely.
11. Rest 10 minutes before serving — the rolls firm up and lift out cleanly. Finish with torn basil and a drizzle of olive oil.

Chef's tips

Nutrition (per serving, estimated)

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