Grilled Eggplant Involtini

5 from 18 votes

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Grilled Eggplant Involtini features fresh bite-sized strips of grilled eggplant that are wrapped around a mixture of tomato sauce and basil-infused cheesy couscous and then oven-baked to delicious and savory perfection.

This rolled aubergine eggplant is the best of summer eating. It’s also one of our most popular eggplant recipes.

A skillet of food.

Try Grilled Eggplant Involrini while eggplants are still in season.

What is this?

A plate of food.
Grilled Eggplant Involtini with basil-infused couscous. It’s the best of the season.

Involtini is an Italian term for small, bite-sized wraps and furthermore, these can be made of vegetables, meats, seafood, and the like. The rolled aubergine eggplant is wrapped around a filling and in essence, this part of the recipe often consists of a sauce, cheese, nuts, and cured meats.

We started the recipe for this eggplant involtini off by putting together a batch of fresh tomato sauce and then we fired up the grill. All good things for great summer eating.

These strips of eggplant can be grilled a day ahead of time and then stored in the refrigerator until ready to use.

Note from the above photo that not all of the eggplant is “perfect.” There were a couple of parts that needed cutting out and notice also that this is not a big deal. They still roll well and were delicious.  All in all, this is all done in the name of keeping it simple and keeping it delicious.

How to make it

  • Slice eggplant into 1/4 inch thick pieces and then oil and season both sides.
  • Heat a grill to medium-high, or by the same token if you don’t have a grill you can use a hot grill pan.
  • Allow the eggplant strips to grill for about 4 minutes on each side, until tender and browned.
  • The eggplant can be grilled a day ahead of time and then wrapped and refrigerated for a day if you want to plan ahead.

For the filling

  • Take 2 cups of basil-infused couscous and then stir in 2 cups of tomato sauce. Then, mix in some shredded mozzarella cheese and some Parmesan cheese.
  • Place about two tablespoons of the filling onto one end of a grilled strip of eggplant and then roll tightly.
  • Place the rolled eggplant involtini into a sauce-lined backing vessel and then top with a little more sauce and some additional grated Parmesan cheese.
  • Bake for about 20 minutes in a 350℉ oven, until bubbly. Allow to set for 10 minutes prior to serving.

Eggplant Involtini that is all wrapped, sauced, and ready for the oven. It’s the best of summer eating, from your own garden.

We’ve featured a few eggplant recipes in the past here on Platter Talk and in fact this eggplant involtini is a beautiful and delicious addition to our collection of aubergine eggplant recipes.

Eggplant is grilled and rolled with a filling and then the involtini is baked at 350℉ for 15 minutes.

Always Use a Good Sauce for the Best of Summer Eating

To be truthful, as with any good sauce-based dish, so much of it depends on that sauce. Our fresh tomato sauce recipe makes for a solid base to this eggplant involtini.

We hope you give both recipes a try soon! Thanks for reading our posts here on Platter Talk and once again,  be sure and let us know how you like this one, we think this aubergine eggplant recipe is simply the best of summer eating!  -Dan

Grilled Eggplant Involtini with basil-infused couscous is in essence the best of the season.

For more grill fare, check out the Ultimate Summer Grilling  Recipe Guide from Saveur!

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Grilled Eggplant Involtini

5 from 18 votes
Inspired by Food & Wine Magazine, this aubergine eggplant recipe features the very best of summer eating. This this involtini soon!
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Yield: 6 servings



  • Heat grill to medium high heat and then preheat oven to 350℉
  • Brush slices of eggplant with olive oil and then season with salt and pepper on both sides.
  • Grill eggplant slices for about 4 minutes on each side, until marked and tender.
  • Meanwhile, prepare couscous as directed and stir in fresh basil leaves while still hot.
  • In a medium sized mixing bowl, combine couscous, Mozzarella cheese and 1 cup of Parmesan cheese along with 2 cups of tomato sauce and then mix thoroughly.
  • Use a deep 9×9″ baking dish or skillet and then line with 1 cup of tomato sauce. Or, use a rectangular lasagna pan and then spread 2 cups of tomato sauce on bottom.
  • Lay grilled eggplant slices out on a clean flat surface and then add a dollop of 2 tablespoons couscous mixture to one end of each slice. Tightly roll eggplants, beginning at the end with the filling and then roll from end to end.
  • Place rolled eggplants in baking dish(es) and then cover with remaining tomato sauce. Sprinkle tops of eggplant wraps with remaining Parmesan cheese and then place in the hot oven.
  • Bake for 15 to 20 minutes until bubbly. Remove from oven and allow to set 10 minutes before serving.


The eggplant strips can be grilled and then stored in a sealed container for up to a day in the refrigerator.


Calories: 616kcal, Carbohydrates: 73g, Protein: 33g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 52mg, Sodium: 2062mg, Potassium: 1490mg, Fiber: 13g, Sugar: 19g, Vitamin A: 1625IU, Vitamin C: 22.2mg, Calcium: 650mg, Iron: 4.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Updated from original publication on September 15, 2016

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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    Such an incredible, vegetable packed meal! I love those grill marks on the eggplant and it sounds perfect paired with the couscous.

  2. I adore eggplants, but I definitely don’t make them enough. Grilling sure brings out the best flavors from eggplant. I am looking forward to trying this dish!