🇮🇹 Italian · Appetizer
🍆 Involtini di Melanzane
Involtini di Melanzane
Thin slices of eggplant rolled around a filling of ricotta, Parmigiano, and herbs, baked in tomato sauce until tender — a lighter, roll-shaped cousin of eggplant parmigiana.
Salting the eggplant slices before cooking draws out excess moisture and bitterness, resulting in slices pliable enough to roll neatly around a creamy ricotta filling, which then bakes gently in tomato sauce until everything melds together.
Ingredients
Equipment: Baking sheet, Grill pan or oven for eggplant, Baking dish
- 2 large eggplants, sliced lengthwise about ½cm thick
- Salt, for drawing out moisture
- 300 g (1¼ cups) ricotta, drained
- 60 g (¾ cup) grated Parmigiano-Reggiano, plus more for topping
- 1 egg
- Fresh basil, chopped
- 500 g (1 lb) tomato passata or crushed tomatoes
- 2 cloves garlic, minced
- 150 g (1½ cups) shredded mozzarella
- Extra virgin olive oil
- Salt and pepper, to taste
Method
- Salt the eggplant slices generously and let them sit in a colander for 20 minutes to draw out bitterness, then pat dry.
- Brush the slices lightly with olive oil and grill or roast until softened and lightly golden on both sides, then set aside to cool.
- Combine the ricotta, Parmigiano, egg, basil, salt, and pepper into a smooth filling.
- Warm a little olive oil in a saucepan, sauté the garlic briefly, then add the passata and simmer for 10 minutes with a pinch of salt to make a simple sauce.
- Spread a thin layer of the tomato sauce over the base of a baking dish.
- Place a spoonful of ricotta filling at one end of each eggplant slice and roll up into a neat cylinder.
- Arrange the rolls seam-side down in the baking dish and cover with the remaining tomato sauce.
- Scatter mozzarella and a little extra Parmigiano over the top and bake at 190°C (375°F) for 20–25 minutes until bubbling and golden.
Chef Tips
- Salting the eggplant is not optional — it removes bitterness and prevents the slices from being watery once baked.
- Slice the eggplant lengthwise and evenly so each piece is easy to roll neatly around the filling.
- Let the rolls rest for a few minutes after baking before serving, so they hold together better when plated.
Common Mistakes to Avoid
- Skipping the salting step, resulting in bitter, watery eggplant.
- Slicing the eggplant too thick, making it difficult to roll neatly around the filling.
- Overfilling the rolls, which causes the filling to spill out during baking.
Nutrition (per serving)
Health Benefits
- Eggplant provides fiber and antioxidants; ricotta contributes protein and calcium.
Cultural Note
Involtini di melanzane is a beloved Sicilian dish, reflecting the island's deep affection for eggplant across countless regional preparations.
Storage & Serving
Storage: Refrigerate up to 3 days.
Reheating: Reheat in a covered dish in the oven until warmed through.
Serve with: Crusty bread, A simple green salad