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Baked Eggplant Involtini Rolls are tender, savory, and packed with sausage-ricotta filling. Roasted eggplant slices stay pliable, wrapping snugly around a sausage and cheese filling. Baking skips the mess of frying and gives you tender slices that hold their shape without turning greasy. They come out bubbling and golden, with creamy middles and soft, saucy edges.
Here’s Why This Eggplant Involtini Recipe Works
Baked, not fried: Roasting the eggplant avoids oil overload and keeps the slices pliable for easy rolling.
Bold, meaty filling: Italian sausage brings serious flavor, balanced by creamy ricotta and fresh herbs. It’s similar to a stuffed pasta (think manicotti) without the pasta.
Built-in sauce base: The rolls bake directly in the marinara, infusing flavor from bottom to top.
Freezer-friendly: Make ahead, freeze, and reheat without losing texture or flavor.
Recipe Tips
Choose wide eggplants: Look for large, rounded eggplants, not the skinny ones, so you get broad slices that can hold plenty of filling.
Don’t overbake the slices: You want them just tender, not mushy. Overcooked slices tear when you try to roll them.
Cool the sausage slightly: Mixing hot sausage with cheese can lead to a greasy mess. Let it cool before combining.
Keep the seam down: Always place the rolled eggplant seam-side down in the sauce so they stay tight as they bake.
Adjust filling per slice: Not every slice will be the same size. Use more or less filling as needed to keep things tidy.
These rolls are just as good with bolognese sauce.
Stuffed Eggplant Rolls
These stuffed eggplant rolls deliver all the comfort of a baked pasta, without the pasta. Meaty, cheesy, saucy, and totally satisfying. Ideal for Sunday dinner, meal prep, or freezing for a rainy day. Craving more? Try my eggplant lasagna for another baked classic loaded with sauce and cheese.
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Sausage Eggplant Rolls (Involtini)
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Ingredients
- 2 large eggplants, 1½ pounds each
- 3 tablespoons vegetable oil, divided
- coarse salt
- ground black pepper
Sauce:
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 2 garlic cloves, grated or minced
- 1 (24 ounce) jar marinara sauce, or homemade
- 3 ounces tomato paste
- 1 teaspoon dried oregano
Filling:
- 1 pound ground Italian sausage
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup soft bread crumbs
- ½ cup fresh chopped parsley
- 1 teaspoon dried Italian herb mix
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons grated parmesan cheese, for garnish
Instructions
- Preheat the oven to 375°F. Place one rack in the lower-middle position and another in the upper position, about 8 inches below the broiler. Line two baking sheets with parchment paper.
- Prepare the Eggplant: Trim off both ends of the eggplants. Slice a thin piece from each rounded side so the eggplant can sit flat, then cut into ½-inch slices.
- Arrange the eggplant slices on the prepared baking sheets. Brush both sides with oil and sprinkle with salt and pepper. Bake for 18–20 minutes, until tender and pliable. Let cool for 5 minutes.
- Make the Sauce: Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft. Stir in the garlic and cook for 30 seconds until fragrant. Add marinara, tomato paste, and oregano. Reduce heat to low and simmer for 15–20 minutes to thicken slightly. Pour the sauce into a casserole dish and set aside.
- Prepare the Filling: Reduce oven temperature to 350°F. Wipe out the skillet and return to medium-high heat. Cook the sausage, breaking it up finely with a fork, until browned.
- Transfer the sausage to a large mixing bowl to cool slightly. Stir in ricotta, mozzarella, Parmesan, bread crumbs, parsley, Italian herb mix, and salt until well combined.
- Assemble the Rolls: Working with one eggplant slice at a time, lay it flat with the wide end facing you. Spoon 2–3 tablespoons of filling about 2 inches from the edge. Fold the wide end over the filling, then roll toward the narrow end.
- Place the eggplant rolls seam-side down in the sauce. Repeat with remaining slices. Brush the tops with olive oil.
- Bake for 15–20 minutes, until the sauce is bubbly and the rolls are lightly golden. Let stand 5 minutes before serving. Garnish with Parmesan and parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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