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Photo of Involtini Melazane by WW

Involtini Melazane

Total Time
1 hr 15 min
20 min
55 min
These grilled eggplant roll-ups are filled with ricotta, fresh basil and sultanas, and baked with a tomato sauce


Oil spray

1 x 3 second spray(s)

Reduced-fat ricotta cheese

300 g

Fresh basil

2 tbs, finely chopped


2 tbs

Dried breadcrumbs

2 tbs, made from day-old bread

Fresh lemon rind

2 tsp, finely grated


2 medium, cut into 12 slices lengthways

Olive oil

1 tbs

Brown onion

1 large, finely chopped


2 clove(s), crushed

Canned diced tomatoes

800 g, (2x400g cans)


120 g, thinly sliced

Fresh flat-leaf parsley

1 tbs, chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Combine ricotta, basil, sultanas, breadcrumbs and rind in a medium bowl and season with salt and freshly ground black pepper.
  2. Preheat a chargrill pan over medium-high heat. Lightly spray eggplant slices with oil and cook, in batches, for 2 minutes each side or until tender. Transfer to a plate in a single layer and cool completely.
  3. Place one eggplant slice on a board. Top one heaped tablespoon of ricotta mixture at one end, then roll up to enclose filling. Repeat with remaining ricotta mixture and eggplant slices.
  4. Heat oil in a large, deep non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add tomatoes and bring to the boil. Reduce heat to low, then simmer for 15 minutes or until sauce has thickened.
  5. Place ½ cup tomato mixture in base of 1.5L (6-cup) capacity ovenproof dish. Add eggplant rolls seam-side down in a single layer. Top with remaining tomato mixture, then bake for 20 minutes or until sauce has thickened slightly. Top with bocconcini and bake for 5 more minutes or until cheese has melted. Serve sprinkled with parsley.


SERVING SUGGESTION: Steamed broccolini and green beans.