Involtini di Melanzane are a tasty way to enjoy eggplant wrapped around a flavorful filling. This dish really shines with its cheesy goodness and saucy layers, making it a meal everyone can love.
This recipe addresses the challenges of eggplant texture, flavor blending, and proper frying techniques that home cooks often encounter.
I remember the first time I tackled this recipe; I had a busy week ahead and wanted to impress some friends. But my eggplant slices ended up a bit too oily after frying, which was a learning moment for me. It’s easy to overcome little bumps like that when you have a reliable recipe to guide you.
This version helps solve those common hiccups and ensures you end up with nicely cooked rolls that won’t leave you feeling overloaded. With a total time of about 1 hour and 30 minutes, you’ll serve a dish that tastes like it’s been slaving in the oven all day!
If you enjoy hearty, comforting meals, check out my broccolini frittata for a delightful combination of crisp veggies and cheese.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to potential cross-contamination with tomato sauce containing thickeners.
- The recipe contains ricotta and Parmesan cheese, so it is unsuitable for vegan diets.
- This recipe does not meet dairy-free diets because of ricotta and Parmesan cheese in the filling.
- The recipe is vegetarian as it contains no meat or animal-derived rennet ingredients.
- The recipe is nut-free since none of the ingredients include nuts or nut-based products.
Why You Will Love This Recipe
- Rich, Creamy Filling The combination of ricotta, mozzarella, and Pecorino Romano creates a filling that’s not only comforting but also bursting with flavor. Each bite offers a satisfying creaminess that pairs perfectly with the soft eggplant wraps.
- Warm, Satisfying Comfort Food Baked until bubbling, these involtini bring warmth and coziness, making them an ideal dish for chilly evenings. This heartiness is perfect for sharing during family gatherings or enjoying quietly at home.
- Easy to Customize The filling can be tweaked to suit your taste, allowing you to add your favorite herbs or vegetables. This flexibility makes involtini di melanzane a great option for personal touches and variation in meals, keeping things fresh and interesting.
- Excellent Make-Ahead Dish You can prepare these rollups a day ahead and pop them in the oven when you’re ready to eat. This convenience means you can enjoy a hearty meal without spending hours in the kitchen after a long day.
How to Make Involtini Di Melanzane
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Frying and Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Authentic Eggplant Rollups (Involtini di Melanzane) are a traditional Italian dish featuring tender fried eggplant with a rich, creamy filling and vibrant tomato-basil sauce.
Ingredients
Scale
- 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
- 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
- Salt & Pepper to taste
- 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
- 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
- Step 1: Cut the eggplants lengthwise into 1/2-inch (1.3 cm) slices. Uniform slices ensure even cooking for each rollup.
- Step 2: Place the slices in a colander, sprinkling sea salt between layers to draw out moisture and bitterness.
- Step 3: Press down on the salted slices with a heavy plate and let them rest for 30 minutes. This step reduces moisture in the eggplant, preventing sogginess when frying.
- Step 4: Pat the eggplant slices dry with paper towels to prevent oil splatters during frying and to help achieve a golden color.
- Step 5: In a bowl, beat 2 eggs with 1 tablespoon (15 ml) of water to create an egg wash, which helps the flour adhere for a crispy coating.
- Step 6: Heat a few tablespoons of olive oil in a heavy frying pan over medium heat until shimmering, indicating it is ready for frying.
- Step 7: Place the lightly seasoned flour in a plastic bag. Dredge eggplant slices by first coating them with flour (shake off excess), then dip them into the beaten egg mixture.
- Step 8: Fry the coated eggplant slices in batches, cooking for about 2 minutes per side, until golden brown on both sides. Add more oil as needed to maintain frying temperature and even cooking.
- Step 9: Remove fried slices and drain on paper towels to eliminate excess oil and keep the rollups from becoming greasy.
- Step 10: In a saucepan, heat 3 tablespoons (45 ml) olive oil over medium heat until lightly smoking. Add 1/2 cup (80 g) chopped sweet onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Step 11: Add minced garlic and cook until fragrant, about 1–2 minutes. Then stir in 2 cups (480 g) chopped San Marzano tomatoes, salt, pepper, and 3 tablespoons (12 g) chopped fresh basil. Cook over medium heat for 7 to 8 minutes, until the sauce begins to thicken.
- Step 12: In a bowl, combine 1 cup (250 g) ricotta cheese, 3/4 cup (85 g) shredded mozzarella, 1/3 cup (35 g) grated Pecorino Romano, 1 egg, salt, and pepper. Mix until smooth and creamy.
- Step 13: Place a heaping tablespoon of filling onto the thicker end of each eggplant slice and roll tightly to encase the filling fully.
- Step 14: Place the rolls seam side down, snugly side by side in a large ovenproof casserole dish.
- Step 15: Pour the prepared tomato sauce over the arranged eggplant rollups, ensuring full coverage.
- Step 16: Preheat oven to 375°F (190°C). Cover the casserole dish with foil and bake for 30 minutes.
- Step 17: On a cutting board, coarsely chop parsley leaves, pine nuts, grated Pecorino Romano, and coarse breadcrumbs. Rub the canned anchovy or anchovy paste into the mixture to break it up evenly.
- Step 18: Remove foil, sprinkle the topping evenly over the eggplant rolls, and bake uncovered for an additional 15 minutes. Bake until the topping is lightly browned; broil for 2–3 minutes if further browning is desired.
Notes
- Store in an airtight container up to 2 days to preserve texture and flavor.
- Keep in airtight container in the refrigerator for up to 5 days. Reheat gently to maintain creaminess.
- Wrap tightly with plastic wrap and store in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
- Ensure thorough drying of eggplant slices to reduce oil absorption during frying and avoid greasy rolls.
- When rolling, keep filling slightly heaped toward the thicker end and roll tightly but not too tight to prevent filling leakage.
- Monitor oil temperature and replenish oil as needed during frying for consistent golden, crispy slices.
- If the topping is not browning after the final 15 minutes bake, use the broil setting on high for 2–3 minutes to finish.
- For more intense sauce flavor, simmer an additional 5–10 minutes before pouring over the rolls.
- Serve with garlic toast or a fresh arugula salad dressed with lemon vinaigrette.
- Add roasted asparagus or sautéed spinach for a more complete meal.
- Drizzle with extra virgin olive oil or balsamic glaze and garnish with fresh basil for added flavor.
- Involtini di Melanzane can also be used in baked eggplant lasagna, stuffed shells, antipasto platters, or vegetable sandwiches.
Nutrition
- Serving Size: 1 rollup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Eggplant: Look for firm, shiny eggplants with no blemishes. They add depth and a meaty texture to the involtini.
- Ricotta cheese: Choose full-fat ricotta for a creamy filling. It binds the ingredients together, providing a rich flavor. Avoid watery varieties!
- Parmesan cheese: Use freshly grated Parmesan for the best flavor. It adds a savory note that enhances the whole dish. Pre-grated can lack freshness.
- Fresh basil: Get bright green leaves; they should smell fragrant. This herb brings a burst of freshness and complements the eggplant beautifully.
- Tomato sauce: Opt for a high-quality marinara. It infuses the dish with moisture and flavor. Homemade is great, but store-bought works well too.
- Olive oil: Use extra virgin olive oil for drizzling. It adds richness and a fruity note, balancing the dish’s flavors. Choose an oil you enjoy tasting.
- Eggplant: Look for firm, shiny eggplants with no blemishes. They add depth and a meaty texture to the involtini.
- Ricotta cheese: Choose full-fat ricotta for a creamy filling. It binds the ingredients together, providing a rich flavor. Avoid watery varieties!
- Parmesan cheese: Use freshly grated Parmesan for the best flavor. It adds a savory note that enhances the whole dish. Pre-grated can lack freshness.
- Fresh basil: Get bright green leaves; they should smell fragrant. This herb brings a burst of freshness and complements the eggplant beautifully.
- Tomato sauce: Opt for a high-quality marinara. It infuses the dish with moisture and flavor. Homemade is great, but store-bought works well too.
- Olive oil: Use extra virgin olive oil for drizzling. It adds richness and a fruity note, balancing the dish’s flavors. Choose an oil you enjoy tasting.
Recipe Tips
- If eggplant slices are too bitter, sprinkle sea salt between layers and let rest for 30 minutes to draw out moisture.
- For overly oily rolls, ensure eggplant slices are thoroughly dried with paper towels after frying, ideally, 5 minutes before rolling them.
- If the filling leaks, keep it slightly heaped toward the thicker end of the eggplant slice, rolling tightly but not so much that the filling breaks through.
- When topping isn’t browning after 15 minutes of baking, briefly broil the casserole on high for 2-3 minutes for better texture.
- If you want more flavor in the sauce, simmer it an additional 5 to 10 minutes until it thickens, 5 minutes before adding to the eggplant.
Serving Suggestions
Serve with garlic toast or a fresh arugula salad dressed with lemon vinaigrette. Add roasted asparagus or sautéed spinach for a hearty meal.
Use to make a baked eggplant lasagna or add to stuffed shells. Incorporate into antipasto platters or layer in a vegetable sandwich.
Top with a drizzle of balsamic glaze or sprinkle with fresh herbs. Serve alongside homemade marinara sauce for extra flavor.
Recipe variations
- You can use sliced zucchini instead of eggplants for involtini di melanzane, allowing a lighter texture that still holds the ricotta and cheese filling well in the rollups.
- Add fresh herbs like 3 tablespoons chopped oregano or thyme to the filling instead of basil for seasoning, which will add a different aromatic profile without overpowering the cheese blend.
- Either fresh San Marzano tomatoes or canned plum tomatoes work for the sauce, depending on availability; both can create the rich tomato base essential for this Italian dish.
- If using more servings, double the eggplants to 4 large ones and increase the cheese filling ingredients proportionally, maintaining balance so the rolls bake evenly and stay moist inside.
Save This Recipe!
How to Store?
To keep your involtini di melanzane fresh and delicious, follow these storage tips:
Room Temperature: Place involtini di melanzane in an airtight container and keep at room temperature up to 2 days to preserve texture and flavor.
Refrigeration: Store in an airtight container in the fridge for up to 5 days. Reheat gently to maintain the filling’s creaminess.
Freezing: Wrap involtini di melanzane tightly in plastic wrap and place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
- Pumpkin Spice Biscuits
- Pumpkin Cream Cheese Monkey Bread
- Pumpkin Snickerdoodle Scones
- Classic Pumpkin Loaf
If you enjoyed this Involtini di Melanzane or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
