Involtini Di Melanzane Recipe

If you are craving a dish that combines the rich flavors of Italy with a comforting, home-cooked feel, you are going to fall head over heels for this Involtini Di Melanzane Recipe. Perfectly tender eggplant slices are lovingly filled with a creamy blend of ricotta, mozzarella, and Pecorino Romano cheeses, then smothered in a vibrant tomato sauce and finished with a nutty, cheesy breadcrumb topping. Each bite offers a harmonious blend of textures and fragrances that will have your guests asking for seconds and the recipe to take home.

Ingredients You’ll Need

Gathering simple yet high-quality ingredients is key to making this Involtini Di Melanzane Recipe truly shine. Every item plays a vital role—from the firm eggplants that provide a tender canvas to the flavorful cheeses and fresh herbs that build depth and aroma.

• Large Eggplants: Choose firm and shiny ones with no blemishes to ensure perfect slices for rolling.
• Eggs: Two for coating to create a crispy crust and one for the creamy filling.
• All-purpose Flour: Lightly seasoned to help the coating stick and add a delicate crunch.
• Olive Oil: Both for frying and enriching the sauce, use a good quality extra virgin for the best flavor.
• Ricotta Cheese: Full-fat is preferred for a smooth and luscious filling texture.
• Mozzarella Cheese: Shredded for melting softness within the rolls.
• Pecorino Romano Cheese: Grated and rich, providing a salty, sharp edge.
• Sweet Onion: Finely chopped to create a sweet undertone in the tomato sauce.
• Garlic Cloves: Minced for an aromatic boost.
• San Marzano Tomatoes: Chopped, prized for their natural sweetness and low acidity.
• Fresh Basil and Parsley: Finely chopped herbs that brighten and freshen the dish.
• Pine Nuts: Toasted to add a lovely crunch and subtle nuttiness.
• Coarse Breadcrumbs: Mixed into the topping for a golden, crispy finish.
• Canned Anchovy or Anchovy Paste (optional): Adds umami depth to the topping if you’re feeling adventurous.
• Salt & Pepper: To taste, for seasoning every layer appropriately.

How to Make Involtini Di Melanzane Recipe

Step 1: Preparing the Eggplant Slices

Start by cutting your eggplants lengthwise into half-inch slices—uniform thickness ensures all your rolls cook evenly and develop a perfect texture. Once sliced, layer the pieces in a colander and generously sprinkle sea salt between each to gently draw out bitterness and moisture. After this, press them down with a heavy plate and let them rest for 30 minutes. This technique works wonders in preventing sogginess and enhances the eggplant’s natural flavor.

Step 2: Drying and Frying the Eggplant

Pat each salted slice dry with paper towels to reduce any lingering moisture. This step is crucial not only for safety during frying but also to achieve that beautiful golden crust. Next, create an egg wash by beating two eggs with a tablespoon of water—this helps the flour stick perfectly. Dredge the slices first in seasoned flour, then dip them into your egg mixture. Fry the coated slices in olive oil over medium heat until they are golden on both sides, about two minutes per side. Drain on paper towels to soak up any excess oil.

Step 3: Making the Tomato Sauce

In a pan, heat olive oil until warm, then sauté chopped sweet onions until translucent and soft, about five minutes. Add garlic and cook until fragrant, around one to two minutes, then stir in chopped San Marzano tomatoes with salt, pepper, and freshly chopped basil. Let this simmer until the sauce thickens, beautifully concentrating the flavors while you continue preparing the rolls.

Step 4: Preparing the Cheese Filling

In a bowl, combine the ricotta, shredded mozzarella, grated Pecorino Romano, one egg, and season with salt and pepper. Mix it well until smooth and creamy. This luscious filling will lend your involtini their signature richness, making every bite a sublime experience.

Step 5: Rolling and Assembling

Place a heaping tablespoon of cheese filling onto the wider end of each eggplant slice. Roll tightly to secure the filling inside, then arrange the rolls seam side down in a large ovenproof casserole dish. Pour the fragrant tomato sauce evenly over the rolls, ensuring they’re fully covered in that delicious, tangy goodness.

Step 6: Baking and Topping

Preheat your oven to 375°F (190°C) and cover the casserole with foil. Bake the rolls for 30 minutes to let the flavors meld perfectly. Meanwhile, prepare the topping by coarsely chopping parsley leaves, pine nuts, Pecorino Romano, and coarse breadcrumbs. If you like, rub canned anchovies or anchovy paste into this mixture for an added savory punch. Remove the foil, sprinkle the topping evenly over the rolls, and bake uncovered for another 15 minutes until golden brown. For an extra crisp finish, broil for 2-3 minutes.

How to Serve Involtini Di Melanzane Recipe

Garnishes

When serving, a generous sprinkle of fresh basil or parsley leaves amps up the freshness and visual appeal. A drizzle of high-quality extra virgin olive oil right before plating adds a touch of silkiness and enhances the overall flavor profile. If you enjoy a little heat, freshly cracked black pepper or a pinch of chili flakes can be a delightful addition to elevate the dish further.

Side Dishes

Involtini Di Melanzane pairs wonderfully with a crisp green salad dressed in a simple lemon vinaigrette to balance the richness of the rolls. Alternatively, a side of perfectly al dente spaghetti aglio e olio or a light couscous tossed with herbs and olive oil complements the Mediterranean flavors without overwhelming them. For a heartier meal, roasted baby potatoes or sautéed seasonal vegetables round out the plate beautifully.

Creative Ways to Present

For a stunning presentation, arrange the eggplant rolls in a circle on a large serving platter, spooning extra tomato sauce artistically around them. Garnish with a sprinkle of toasted pine nuts and colorful basil leaves for a restaurant-worthy look. Alternatively, for individual servings at a dinner party, place one or two rolls in small ramekins topped with extra cheese and herbs, then bake until bubbly just before serving. This makes each guest feel truly special.

Make Ahead and Storage

Storing Leftovers

Leftover Involtini Di Melanzane will keep beautifully in the refrigerator for up to three days. Store them in an airtight container to preserve moisture and flavor. When you reheat, the rollups remain just as delicious, and the sauce keeps everything moist.

Freezing

To freeze, allow your cooked rollups to cool completely. Lay them out on a baking sheet lined with parchment paper and freeze until firm. Then transfer to a freezer-safe container or bag for up to two months. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

The best way to reheat Involtini Di Melanzane is in the oven at 350°F (175°C) until heated through, usually about 20 minutes. This method helps retain the crispy topping and moist interior far better than a microwave, which can make things soggy. Cover loosely with foil if the topping starts browning too much before the center warms up.

FAQs

Can I make Involtini Di Melanzane vegetarian?

Absolutely! This recipe is naturally vegetarian if you skip the anchovy topping. The cheeses and fresh herbs provide plenty of savory flavor, making it indulgently satisfying without any meat or fish.

What type of eggplant is best for this recipe?

Choose large, firm globe eggplants with smooth, shiny skin. Their size makes slicing easier and their flesh holds up well during frying and rolling without falling apart or becoming mushy.

Can I bake the eggplant slices instead of frying?

Yes, baking is a healthier alternative. Brush the slices lightly with olive oil and roast at 400°F (204°C) until golden and tender, about 20 minutes, flipping halfway through. They won’t have quite the same crispiness but will still be delicious.

Is it okay to prepare this recipe in advance?

Definitely! You can prepare the rolls and sauce, assemble everything in the casserole dish, cover, and refrigerate for up to 24 hours before baking. This makes it perfect for entertaining or busy weeknights.

What can I use if I don’t have Pecorino Romano cheese?

Parmesan cheese is a fine substitute, although Pecorino has a sharper, saltier profile. For the most authentic flavor in this Involtini Di Melanzane Recipe, try to find Pecorino Romano, but Parmesan will still deliver great results.

Final Thoughts

I cannot recommend this Involtini Di Melanzane Recipe enough if you want to bring a genuine taste of Italy to your table with minimal fuss. Its beautiful layers of flavor and texture never fail to impress, and the leftovers are just as good if you’re lucky enough to have any. Gather your ingredients, embrace the process, and enjoy creating a dish that feels like a warm Italian hug.

Involtini Di Melanzane Recipe

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4.2 from 61 reviews

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

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Description

Involtini Di Melanzane is a classic Italian dish featuring tender eggplant slices rolled with a creamy ricotta-mozzarella filling, baked in a rich San Marzano tomato sauce and topped with a savory herb, pine nut, and pecorino breadcrumb crust. This dish delivers layers of comforting flavors and textures, from the crispy fried eggplant to the melty cheese and aromatic herbs, making it a perfect appetizer or main course for any Italian-inspired meal.

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Ingredients

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Eggplant and Coating

• 2 Large Eggplants, firm and shiny with no blemishes
• 3 Eggs (2 for coating, 1 for filling)
• 1/2 Cup (60 g) Lightly Seasoned All-purpose Flour
• 1/2 Cup (120 ml) Olive Oil for frying
• Salt & Pepper to taste

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 Eggplant: Cut eggplants lengthwise into 1/2-inch (1.3 cm) slices to ensure uniform cooking for each rollup.
2. Salt Eggplant: Layer the slices in a colander, sprinkling sea salt between each layer to draw out moisture and bitterness.
3. Press and Rest: Place a heavy plate on top to press down the eggplant slices and let them rest for 30 minutes, reducing moisture for less sogginess during frying.
4. Dry Eggplant: Pat the salted slices dry using paper towels to prevent oil splatters and help achieve a golden, crispy exterior when frying.
5. Prepare Egg Wash: Beat 2 eggs with 1 tablespoon (15 ml) of water to create an egg wash for coating the eggplant slices.
6. Heat Oil: Warm several tablespoons of olive oil in a heavy frying pan over medium heat until shimmering and ready for frying.
7. Coat Eggplant Slices: Place flour in a plastic bag, dredge each eggplant slice in flour (shake off excess) then dip into the egg wash to coat evenly.
8. Fry Eggplant: Fry coated slices in batches for about 2 minutes per side until golden brown. Add more oil as needed to maintain frying temperature.
9. Drain Eggplant: Remove fried slices and place them on paper towels to drain excess oil and keep rollups from becoming greasy.
10. Cook Sauce Base: Heat 3 tablespoons (45 ml) olive oil in a saucepan over medium heat until lightly smoking. Add chopped sweet onion and cook until translucent and soft, about 5 minutes.
11. Add Garlic and Tomatoes: Stir in minced garlic and cook until fragrant, 1–2 minutes. Add chopped San Marzano tomatoes, salt, pepper, and chopped fresh basil. Simmer for 7 to 8 minutes until sauce thickens.
12. Mix Filling: In a bowl, combine ricotta, shredded mozzarella, grated Pecorino Romano, 1 egg, salt, and pepper. Mix until smooth and creamy.
13. Assemble Rolls: Place a heaping tablespoon of cheese filling at the thicker end of each eggplant slice and roll tightly to encase the filling completely.
14. Arrange Rolls: Place rolls seam side down, snugly side by side in a large ovenproof casserole dish.
15. Add Sauce: Pour the prepared tomato sauce evenly over the arranged eggplant rollups to cover fully.
16. Bake Covered: Preheat oven to 375°F (190°C). Cover casserole with foil and bake for 30 minutes to meld flavors and heat through.
17. Prepare Topping: Coarsely chop parsley, pine nuts, grated Pecorino Romano, and coarse breadcrumbs. Mash canned anchovy or anchovy paste into the mixture evenly.
18. Add Topping and Finish Baking: Remove foil, sprinkle topping evenly over rolls, and bake uncovered for an additional 15 minutes until topping is lightly browned. Broil for 2–3 minutes if desired for extra browning.

Notes

• Salting the eggplant is crucial to reduce bitterness and excess moisture for better frying texture.
• If you prefer a lighter version, you can brush the eggplant slices with olive oil and bake instead of frying, though frying provides the best crispiness.
• The anchovy in the topping adds depth of umami flavor but can be omitted for a milder taste or vegetarian option.
• Use full-fat ricotta for a creamier filling, but part-skim works in a pinch.
• San Marzano tomatoes are preferred for their sweet flavor, but quality canned tomatoes are a good substitute.
• Let the rolls rest a few minutes after baking before serving to help them set and easier slicing.

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