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