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.
Ingredients
Scale
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)
Instructions
- Slice Eggplant: Cut eggplants lengthwise into 1/2-inch (1.3 cm) slices to ensure uniform cooking for each rollup.
- Salt Eggplant: Layer the slices in a colander, sprinkling sea salt between each layer to draw out moisture and bitterness.
- 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.
- Dry Eggplant: Pat the salted slices dry using paper towels to prevent oil splatters and help achieve a golden, crispy exterior when frying.
- Prepare Egg Wash: Beat 2 eggs with 1 tablespoon (15 ml) of water to create an egg wash for coating the eggplant slices.
- Heat Oil: Warm several tablespoons of olive oil in a heavy frying pan over medium heat until shimmering and ready for frying.
- 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.
- 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.
- Drain Eggplant: Remove fried slices and place them on paper towels to drain excess oil and keep rollups from becoming greasy.
- 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.
- 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.
- Mix Filling: In a bowl, combine ricotta, shredded mozzarella, grated Pecorino Romano, 1 egg, salt, and pepper. Mix until smooth and creamy.
- 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.
- Arrange Rolls: Place rolls seam side down, snugly side by side in a large ovenproof casserole dish.
- Add Sauce: Pour the prepared tomato sauce evenly over the arranged eggplant rollups to cover fully.
- Bake Covered: Preheat oven to 375°F (190°C). Cover casserole with foil and bake for 30 minutes to meld flavors and heat through.
- Prepare Topping: Coarsely chop parsley, pine nuts, grated Pecorino Romano, and coarse breadcrumbs. Mash canned anchovy or anchovy paste into the mixture evenly.
- 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.
