Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe

If you love Italian flavors and crave a dish that is both comforting and vibrant, you are going to adore this Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe. These tender, golden eggplant slices rolled around a creamy, cheesy filling and baked in a luscious tomato sauce bring together a harmony of textures and flavors that feels like a warm hug from the inside. The blend of ricotta, mozzarella, and Pecorino Romano cheeses with fresh basil and a crispy, savory topping makes for an unforgettable experience that’s perfect for family dinners or impressing guests with a heartfelt homemade meal.

Ingredients You’ll Need

This recipe shines because of its simple yet essential ingredients. Each one plays a crucial role in building that layered flavor—from the firm eggplants creating the rolls to the fresh herbs adding brightness and the cheeses providing creamy indulgence. Let’s break down what you’ll need to bring this classic dish together.

• 2 Large Eggplants: Choose ones that are firm and shiny with no blemishes to ensure perfect slices and firm rolls.
• 3 Eggs: Two for coating the slices to get a crispy exterior, and one for the creamy cheese filling.
• 1/2 Cup All-purpose Flour: Lightly seasoned, this helps to create a delicate crust on the eggplant.
• 1/2 Cup Olive Oil: Used for frying, it adds richness and helps achieve that lovely golden color.
• 1 Cup Ricotta Cheese: Full-fat is preferred for a smooth, creamy filling that melts beautifully.
• 3/4 Cup Shredded Mozzarella Cheese: Adds gooey texture and subtle milky flavor inside the rolls.
• 1/3 Cup Grated Pecorino Romano Cheese: Gives a sharp, salty punch to balance the creamy filling.
• Salt & Pepper: To taste, seasoning each component perfectly.
• 3 Tablespoons Olive Oil: For the tomato sauce base, adding depth and fruity notes.
• 1/2 Cup Finely Chopped Sweet Onion: Provides natural sweetness and soft texture in the sauce.
• 2 Garlic Cloves, Minced: Aromatic and essential for authentic Italian flavor.
• 2 Cups Chopped San Marzano Tomatoes: The star of the sauce with their rich, sweet, and slightly tangy character.
• 3 Tablespoons Finely Chopped Fresh Basil: Adds fresh, herbal brightness.
• 1/4 Cup Fresh Parsley Leaves: Chopped, to infuse freshness in the topping.
• 1/3 Cup Pine Nuts: Toasted for a delightful crunch and mild nuttiness.
• 1/4 Cup Grated Pecorino Romano Cheese (for topping): To add savory sharpness on top.
• 1/4 Cup Coarse Breadcrumbs: Creates a crisp, golden finish when baked.
• 1 Canned Anchovy or 1 Teaspoon Anchovy Paste (optional): A small boost of umami that elevates the topping’s flavor.

How to Make Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe

Step 1: Prepare and Salt the Eggplant Slices

Begin by slicing your eggplants lengthwise into uniform 1/2-inch slices. This even thickness ensures your roll-ups cook perfectly. Lay the slices in a colander and sprinkle sea salt between each layer to gently draw out moisture and bitterness. Then place a heavy plate on top to press them down and let them rest for 30 minutes. This classic step is essential for achieving tender yet non-soggy eggplant after frying.

Step 2: Dry and Bread the Eggplant Slices

After the resting period, pat dry each slice carefully with paper towels to remove any residual moisture. This helps avoid oil splatters and promotes golden crispiness. Whisk two eggs with a splash of water to make an egg wash. Place floured slices into a plastic bag with seasoned flour, dredge each slice lightly in the flour, then dip into the egg wash—this double coating creates an irresistible crispy layer.

Step 3: Fry Eggplant to Golden Perfection

Heat olive oil in a heavy frying pan over medium heat until shimmering. Fry the coated slices in batches for about two minutes per side until gloriously golden brown. Keep an eye on the temperature, adding more oil as needed to keep a steady sizzle. Once cooked, drain on paper towels to remove excess oil, preventing greasiness and keeping your rolls delectably light.

Step 4: Prepare the Tomato Sauce

In a saucepan, warm olive oil and sauté chopped sweet onions until soft and translucent, about 5 minutes. Add minced garlic until fragrant, then stir in San Marzano tomatoes with salt, pepper, and fresh basil. Let this simmer for 7 to 8 minutes to allow the sauce to thicken slightly and develop a deep, rich flavor perfect for baking over the eggplant rollups.

Step 5: Make the Cheese Filling

Combine ricotta, mozzarella, Pecorino Romano, one egg, salt, and pepper in a bowl, mixing until smooth and creamy. This luscious mixture is your key to the heart of the Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe — soft, cheesy, and packed with flavor inside every bite.

Step 6: Assemble the Roll-Ups

Spoon a heaping tablespoon of the cheese filling onto the thicker end of each eggplant slice. Roll each slice tightly to fully encase the creamy center. Arrange the rolls seam side down snugly in a large ovenproof casserole dish, forming a beautiful layered pattern ready to soak up the tomato sauce and toppings.

Step 7: Bake with Tomato Sauce and Topping

Pour the rich tomato sauce evenly over the eggplant rolls. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 30 minutes to meld the flavors. Meanwhile, coarsely chop parsley, pine nuts, Pecorino Romano, and breadcrumbs, then rub in the optional anchovy or anchovy paste for a savory punch. Remove the foil, sprinkle this crunchy topping over the rolls, and bake uncovered for another 15 minutes until golden. For an extra touch, broil a few minutes to achieve a perfectly browned crust.

How to Serve Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe

Garnishes

Fresh herbs like additional basil or parsley sprinkled on top add an inviting pop of color and aroma just before serving. A light drizzle of quality extra-virgin olive oil finishes the dish with silky richness.

Side Dishes

Serve these eggplant roll-ups alongside a crisp green salad with lemon vinaigrette to cut through the creamy textures, or perhaps a simple garlic bread to soak up every bit of the luscious tomato sauce. For a heartier meal, roasted vegetables or a light pasta tossed with olive oil and herbs make perfect companions.

Creative Ways to Present

Arrange this dish on a platter so the vibrant tomato sauce pools around the roll-ups, punctuated with crunchy golden topping pieces. For an elegant touch, serve individual portions stacked or rolled in a decorative spiral. Adding a sprinkle of edible flowers or microgreens can make it stunning for entertaining special guests.

Make Ahead and Storage

Storing Leftovers

Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe are wonderful as leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors meld even more over time, making next-day bites just as delightful.

Freezing

If you want to enjoy these later, assemble and bake the dish as instructed but allow it to cool completely. Wrap tightly with plastic wrap and aluminum foil before freezing. For best results, consume within 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for approximately 15-20 minutes until warmed through and bubbly. Cover with foil to prevent excessive browning, removing it during the last few minutes to crisp the topping once again. Microwaving works in a pinch but can soften the crispy edges.

FAQs

Can I use a different cheese instead of ricotta for the filling?

Absolutely! While ricotta gives a light and creamy texture, you can substitute with cottage cheese or even mascarpone for a richer filling. Just be mindful of salt adjustments since some cheeses are saltier.

Is there a way to make this recipe gluten-free?

Yes! Swap the all-purpose flour with gluten-free flour for dredging, and make sure to use gluten-free breadcrumbs in the topping. The rest of the recipe is naturally gluten-free, so this is an easy adjustment.

Can I bake these without frying the eggplant slices?

You can, though frying gives the eggplant that crisp exterior and richer flavor. If baking, brush the slices generously with olive oil and roast until tender, but the texture will be softer and less crunchy.

What is the role of anchovy in the topping?

The anchovy adds an umami depth and savory complexity that enhances the overall flavor without tasting fishy. It’s optional but highly recommended for that authentic Italian touch.

How far in advance can I assemble this dish before baking?

You can assemble the rolls and prepare the tomato sauce a day ahead, cover the dish tightly, and refrigerate. Bake fresh just before serving to maintain the best texture and flavor.

Final Thoughts

This Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe has become one of my absolute favorites to make when I crave something comforting yet elegant. It’s the kind of dish that fills your home with amazing aromas and leaves everyone asking for seconds. I really hope you give it a try and make it a new staple in your kitchen—it’s worth every single step!

Involtini di Melanzane (Eggplant Roll-Ups) with Tomato and Cheese Filling Recipe

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4.1 from 26 reviews

• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Involtini Di Melanzane is a classic Italian dish featuring tender eggplant slices rolled around a rich ricotta and mozzarella filling, baked in a flavorful San Marzano tomato sauce and topped with a savory breadcrumb and pine nut mixture. This recipe combines frying and baking techniques to create a perfect balance of textures and bold Mediterranean flavors, making it an impressive yet approachable vegetarian main course or appetizer.

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Ingredients

Scale 1x2x3x

Eggplant Preparation

• 2 Large Eggplants, firm and shiny with no blemishes
• Sea Salt (for drawing out moisture)
• 1/2 Cup (60 g) Lightly Seasoned All-purpose Flour
• 2 Eggs (for coating)
• 1/2 Cup (120 ml) Olive Oil for frying

Cheese Filling

• 1 Cup (250 g) Ricotta Cheese, full-fat preferred
• 3/4 Cup (85 g) Shredded Mozzarella Cheese
• 1/3 Cup (35 g) Grated Pecorino Romano Cheese
• 1 Egg (for filling)
• Salt & Pepper to taste

Tomato Sauce

• 3 Tablespoons (45 ml) Olive Oil
• 1/2 Cup (80 g) Finely Chopped Sweet Onion
• 2 Garlic Cloves, minced
• 2 Cups (480 g) Chopped San Marzano Tomatoes
• Salt & Pepper to taste
• 3 Tablespoons (12 g) Finely Chopped Fresh Basil

Topping

• 1/4 Cup (10 g) Fresh Parsley Leaves, chopped
• 1/3 Cup (40 g) Pine Nuts
• 1/4 Cup (25 g) Grated Pecorino Romano Cheese
• 1/4 Cup (30 g) Coarse Breadcrumbs
• 1 Canned Anchovy or 1 Teaspoon Anchovy Paste (optional)

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Instructions

1. Slice Eggplants: Cut the eggplants lengthwise into 1/2-inch (1.3 cm) slices to ensure uniform cooking.
2. Salt Eggplant: Place slices in a colander, sprinkle sea salt between layers to draw out moisture and reduce bitterness.
3. Press Eggplant: Press down with a heavy plate and let rest for 30 minutes to reduce moisture and prevent sogginess.
4. Dry Eggplant: Pat slices dry with paper towels to avoid oil splatters and help achieve a golden crust when frying.
5. Prepare Egg Wash: In a bowl, beat 2 eggs with 1 tablespoon (15 ml) water to create an egg wash for coating.
6. Heat Oil: Heat olive oil in a heavy frying pan over medium heat until shimmering to prepare for frying.
7. Coat Eggplant: Place seasoned flour in a plastic bag; dredge eggplant slices first in flour, shake off excess, then dip in egg wash.
8. Fry Eggplant: Fry slices in batches about 2 minutes per side until golden brown; add oil as necessary for even cooking.
9. Drain Eggplant: Remove fried slices and place on paper towels to drain excess oil and keep them from becoming greasy.
10. Cook Sauce Base: Heat 3 tablespoons olive oil in saucepan over medium heat; cook onions until translucent, about 5 minutes.
11. Add Garlic and Tomatoes: Stir in minced garlic; cook till fragrant (1–2 minutes), then add chopped San Marzano tomatoes, salt, pepper, and basil; simmer 7–8 minutes until thickened.
12. Make Cheese Filling: Combine ricotta, mozzarella, Pecorino Romano, 1 egg, salt, and pepper in a bowl; mix until smooth and creamy.
13. Assemble Rolls: Place a heaping tablespoon of cheese filling on the thicker end of each eggplant slice; roll tightly to enclose.
14. Arrange in Dish: Place rolls seam side down in a large ovenproof casserole dish, packed snugly side by side.
15. Add Sauce: Pour the prepared tomato sauce evenly over the arranged rollups ensuring full coverage.
16. Bake Covered: Preheat oven to 375°F (190°C); cover casserole with foil and bake for 30 minutes.
17. Prepare Topping: Coarsely chop parsley, pine nuts, Pecorino Romano, and breadcrumbs; rub in anchovy or paste evenly if using.
18. Add Topping and Bake Uncovered: Remove foil; sprinkle topping over eggplant rolls and bake uncovered for 15 minutes until lightly browned; broil 2–3 minutes if additional browning desired.

Notes

• Salting the eggplant slices is essential to remove bitterness and prevent sogginess.
• Using full-fat ricotta and quality San Marzano tomatoes enhances flavor authenticity.
• Be careful to fry eggplant slices evenly to avoid greasy rolls.
• Optional anchovy in topping adds savory umami but can be omitted for a vegetarian version.
• Broiling at the end helps achieve a crispy golden topping.
• Ensure the ovenproof dish fits the number of rolls snugly to keep shape during baking.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Frying and Baking
• Cuisine: Italian