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