Air Fryer Recipe
Eggplant Involtini
Eggplant Involtini is a delightful Italian dish made easier and healthier by using an air fryer.
Ingredients
- 2 medium-sized eggplants
- 250g ricotta cheese
- 100g parmesan cheese, grated
- 150g mozzarella cheese, shredded
- 1 tbsp olive oil
- 1 egg
- 2 cups marinara sauce
- Fresh basil leaves
- Salt and pepper to taste
Method
- Slice the eggplants lengthwise into ¼ inch thick slices. Sprinkle salt on both sides and let them sit for about 15 minutes. Wipe off the moisture with a paper towel.
- Preheat your air fryer to 180°C (356°F). Brush each eggplant slice lightly with olive oil. Place them in a single layer in the air fryer basket.
- Air fry the eggplant slices for about 8-10 minutes or until they are tender and slightly golden.
- In a bowl, mix ricotta, half the parmesan, the mozzarella, and the egg. Season with salt and pepper and mix until well combined.
- Spoon a generous amount of the ricotta mixture on one end of each eggplant slice. Roll them up tightly and secure with a toothpick if needed.
- Spread a cup of marinara sauce at the bottom of an oven-safe dish. Place the eggplant rolls seam side down on top. Cover with remaining marinara sauce and sprinkle with the rest of the parmesan cheese.
- Place the dish back in the air fryer at 180°C (356°F) and cook for another 10-15 minutes until the cheese is bubbly and golden.
Why this works in an air fryer
Salting draws surface water from the aubergine so the first air-fry dehydrates and softens it rather than steaming it. A thin oil film improves heat transfer and browning, while the egg sets the ricotta filling so the rolls hold together under fast convection and saucing.
Equipment notes
Assumes a 5–6 litre basket that fits a small oven-safe dish; cook aubergine slices in batches if they overlap. In a single-drawer fryer, rotate the dish halfway through the sauced stage; in dual-zone models, use one drawer only if the dish fits, as split drawers usually reduce height and slow browning.
Common pitfalls
- Aubergine slices crack when rolled? They are undercooked or too thick; return them to the air fryer for 2–3 minutes until floppy and slice closer to 6 mm next time.
- Watery sauce pooling in the dish? The salted aubergine was not wiped dry or the marinara is thin; blot the slices firmly and simmer watery sauce briefly before assembling.
- Cheese filling leaking from the ends? The rolls are overfilled or not seam-side down; use a thinner strip of filling and place each roll with the seam pressed against the dish.
- Top cheese browning before the centre is hot? The dish is too close to the element; lower to 170°C and add 3–5 minutes, covering loosely with foil if your air fryer allows it.
Variations & substitutions
- Use courgette instead of aubergine, sliced lengthways slightly thicker; it cooks faster and releases more water, so salt and blot it especially well.
- Swap ricotta for drained cottage cheese for a lighter filling; press out excess liquid first or the rolls will weep into the sauce.
- Add chopped spinach to the cheese mixture; cook and squeeze it dry before mixing so the filling sets rather than turning loose.
- Use smoked mozzarella or scamorza in place of standard mozzarella; it melts similarly but browns a little faster, so check the final stage early.
Storage & reheating
Keep leftovers covered in the fridge for up to 3 days and reheat in an air fryer-safe dish at 160°C for 8–10 minutes until hot through.
Nutrition
Calories: 250
