🌿 Lemon-Ricotta Stuffed Eggplant Rolls with Pistachio Crunch & Tomato Sauce 🧀


Grilled eggplant slices wrap around a zesty ricotta cloud and bake under pistachio-Parmesan panko until crisp and bubbling.


Ingredients

For the Eggplant Rolls:


2 medium eggplants, sliced lengthwise into 5 mm strips 🍆


Olive oil, for brushing


Salt & pepper


For the Filling:


250 g ricotta cheese 🧀


Zest of 1 lemon 🍋


2 tbsp chopped fresh basil or parsley 🌿


1 egg yolk


Salt & pepper to taste


For the Tomato Sauce:


2 tbsp olive oil


2 garlic cloves, minced


400 ml passata or crushed tomatoes


Salt, pepper, and pinch of sugar


Handful of torn fresh basil


For the Pistachio-Parmesan Crust:


40 g panko breadcrumbs


30 g finely grated Parmesan


30 g shelled pistachios, finely chopped 🌰


1 tbsp olive oil


Instructions

Before baking:

Picture elegant aubergine spirals nestled in bubbling tomato sauce, topped with a golden, nutty crust that shatters gently at the touch of a fork.


Grill the Eggplant

Brush eggplant slices with olive oil, season with salt and pepper, and grill on a hot grill pan (or roast at 200°C for 10–12 minutes) until tender and pliable. Set aside to cool slightly.


Make the Filling

In a bowl, mix ricotta, lemon zest, fresh herbs, egg yolk, salt, and pepper until smooth and fluffy.


Prepare the Tomato Sauce

Heat olive oil in a pan, add garlic, and sauté briefly. Add passata, season, and simmer for 10–15 minutes. Stir in fresh basil at the end.


Assemble the Involtini

Spoon a dollop of ricotta filling onto each aubergine slice and roll up tightly. Spread a layer of tomato sauce in the bottom of a baking dish. Arrange the rolls seam-side down. Spoon extra sauce over the top.


Make the Crust

In a small bowl, mix panko, Parmesan, chopped pistachios, and olive oil. Sprinkle evenly over the involtini.


Bake & Serve

Bake at 190°C (375°F) for 20–25 minutes until bubbling and golden on top. Let rest for 5 minutes. Serve with extra basil and a lemon wedge if desired.


Recipe Details

Prep Time: 30 minutes

Cook Time: 25 minutes

Servings: 4

Difficulty: Moderate


Why You’ll Love It

A lighter, brighter take on eggplant Parm—rolled for elegance and filled with lemony freshness.


The pistachio-Parmesan topping adds next-level texture and signature color.


Every bite balances creamy, tangy, smoky, and crisp 🧡


#aubergineinvoltini #lemonricotta #pistachiocrust #vegetariandinner #italianelegance

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