Involtini di Melanzane con Ricotta (Aubergine Rolls with Ricotta)
Why this recipe works
- Simple, layered flavour: Roasted aubergine, garlicky tomato passata, basil ricotta and two cheeses create depth without a long ingredient list.
- Creamy centre: Ricotta stays soft inside the aubergine rolls while mozzarella and Parmesan melt over the top for a richer finish.
- Easy assembly: Roasting the aubergine first makes the slices pliable, so they roll neatly and hold their shape in the sauce.
Get the most out of this recipe
Texture tips
- Soften before rolling: The aubergine should be tender and flexible after roasting; if the slices feel firm, give them a few extra minutes before filling.
- Avoid excess moisture: Use firm, glossy aubergines and roast the slices until lightly browned so the finished bake stays soft rather than watery.
- Keep the filling smooth: Season the ricotta well and mix it gently with the basil and Parmesan so the filling remains light and creamy.
Ingredient notes
- Choose even aubergines: Long, evenly shaped aubergines give wider slices that are easier to roll and cook at a consistent pace.
- Use good passata: Because the sauce is simple, a smooth, well-balanced tomato passata makes a noticeable difference to the finished dish.
- Basil choice: Fresh basil gives the filling a brighter flavour, while dried basil creates a softer, more mellow herb note.
Make-ahead tips
- Assemble in advance: The rolls can be assembled in the tomato sauce ahead of baking, then topped with cheese just before they go into the oven.
- Reheat gently: Reheat leftovers in a 180°C (355°F) oven until piping hot, adding a little water if the sauce has thickened.
- Freezer-friendly portions: Freeze cooled portions well wrapped, then defrost overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Slice the aubergines lengthways into strips about 5 mm thick, then lay them on a baking tray and brush both sides with the olive oil. Season with most of the fine sea salt and black pepper.
- Roast the aubergine slices for 18 to 22 minutes, turning once, until tender and lightly browned. Reduce the oven to 200°C (390°F).
- Pour the tomato passata into a baking dish and stir in the garlic (finely grated or crushed), plus the remaining salt and pepper. Bake for 5 minutes to take the raw edge off the garlic.
- In a mixing bowl, combine the ricotta with most of the fresh basil (tear the leaves) and half the Parmesan. Taste and adjust with a pinch more salt and pepper if needed.
- Spoon a little ricotta filling onto the wider end of each aubergine slice and roll up. Nestle the rolls seam-side down in the warm passata, keeping them snug so they hold their shape.
- Tear the mozzarella over the top, then sprinkle with the remaining Parmesan. Bake for 15 to 18 minutes until bubbling and lightly golden at the edges.
- Rest for 5 minutes, then scatter over the remaining basil. Serve warm, spooning over plenty of the tomato sauce.
Recipe notes
Tips
- For neat rolls, choose aubergines with a long, even shape and slice them evenly so they roast at the same rate.
- If the aubergine slices feel dry after roasting, cover them with a clean tea towel for 5 minutes to soften before rolling.
- If serving vulnerable groups, ensure the dish is baked until piping hot throughout and the sauce is bubbling.
Substitutions
- Replace mozzarella with the same amount of Parmesan for a sharper, drier finish.
- Replace fresh basil with a smaller amount of dried basil for a more mellow herb note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot; add a splash of water if the sauce has thickened. Freeze portions well wrapped for up to 2 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Baked Macaroni and Cheese with Breadcrumb Topping
Baked macaroni cheese with crisp breadcrumb topping
Tepsi Baytinijan (Iraqi Aubergine and Minced Beef Bake)
Iraqi aubergine bake with minced beef and tomatoes
Sausage and Lentil Casserole
One-pot sausage casserole with green lentils and vegetables
Holiday Stuffed Peppers (Beef and Rice in Tomato Sauce)
Stuffed peppers with minced beef, rice and tomato sauce
Chicken Parmesan (Breaded Chicken with Tomato Sauce and Mozzarella)
Crispy breaded chicken baked with tomato sauce and mozzarella
Turkish Stuffed Peppers with Minced Beef and Rice
Baked peppers stuffed with minced beef and rice in tomato sauce
BBQ Ribs (American Barbecue)
Slow-baked pork ribs with a smoked paprika brown sugar rub
Light Dutch Pea Soup with Smoked Sausage (Erwtensoep-Style)
Light split pea soup with vegetables and smoked sausage
Unagi Kabayaki (Grilled Eel with Sweet Soy Sauce)
Grilled eel with sweet soy sauce served over rice
Mosselen Natuur (Steamed Mussels with White Wine)
Mussels steamed with white wine, leeks and celery
Air Fryer Miso Glazed Salmon
Air-fried salmon with a sweet miso glaze.
Erbsensuppe mit Würstchen (German Split Pea Soup with Smoked Sausage)
German split pea soup with smoked sausage and root vegetables
Parmigiana di Melanzane (Aubergine Parmigiana)
Baked aubergine layered with tomato sauce, basil and cheese
Gnocchi alla Sorrentina (Baked Gnocchi with Tomato, Basil and Mozzarella)
Baked gnocchi in tomato and basil with mozzarella topping
Pasta al Forno with Ricotta and Sausage
Baked rigatoni with sausage, ricotta and mozzarella
One-Pan Baked Gnocchi
One-pan gnocchi baked in tomato sauce with mozzarella
Pasta alla Nerano Rossa (Courgette and Tomato Pasta)
Spaghetti with fried courgettes, tomato sauce, basil and Parmesan
American-Style Baked Ziti with Minced Beef
Baked ziti with minced beef, ricotta and mozzarella
You might also like
Pasta con Salsiccia (Pasta with Italian Sausage)
Rigatoni with Italian sausage in tomato and white wine sauce
Paling in Roomsaus (Belgian Eel in Cream Sauce)
Belgian eel poached in a creamy white wine herb sauce
Arroz con Pollo (Chicken and Saffron Rice One-Pot)
One-pot chicken thighs with saffron rice, peppers, tomato and peas
Tacos al Pastor (Marinated Pork Tacos)
Marinated pork tacos with pineapple, onion, coriander and lime
Arroz Doce (Portuguese Rice Pudding)
Portuguese rice pudding with cinnamon, egg yolks and lemon zest
Arroz Con Leche (Latin American Rice Pudding)
Creamy rice pudding with cinnamon, citrus and vanilla
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
