Description
Involtini di Melanzane is a classic Italian dish featuring tender slices of fried eggplant rolled around a creamy ricotta and cheese filling, baked in a rich San Marzano tomato sauce and topped with a flavorful breadcrumb and pine nut crust. This comforting recipe combines crispy fried eggplant with melty mozzarella and savory Pecorino Romano, finished with aromatic basil and parsley for an irresistible Italian treat perfect for family dinners or special occasions.
Ingredients
Scale
For the 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
For the 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
- Salt & Pepper to taste
For the 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
For the 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
- Prepare Eggplant Slices: Cut the eggplants lengthwise into 1/2-inch (1.3 cm) slices to ensure even cooking for each rollup.
- Salt Eggplant: Place the eggplant slices in a colander and sprinkle sea salt between layers to draw out moisture and reduce bitterness.
- Rest Eggplant: Press down on the salted slices with a heavy plate and let them rest for 30 minutes to reduce moisture and prevent sogginess during frying.
- Dry Eggplant: Pat the eggplant slices dry with paper towels thoroughly to prevent oil splatters and help achieve a golden color when frying.
- Prepare Egg Wash: In a bowl, beat 2 eggs with 1 tablespoon (15 ml) of water to create an egg wash which helps the flour adhere better for a crispy coating.
- Heat Oil for Frying: Heat a few tablespoons of olive oil in a heavy frying pan over medium heat until shimmering, indicating readiness for frying.
- Coat Eggplant: Place the lightly seasoned flour in a plastic bag. Dredge each eggplant slice by coating with flour (shake off excess), then dip into the beaten egg mixture.
- Fry Eggplant: Fry the coated eggplant slices in batches for about 2 minutes per side until golden brown. Add more oil as necessary to maintain frying temperature and even cooking.
- Drain Eggplant: Remove the fried slices and drain on paper towels to eliminate excess oil and keep the rollups from becoming greasy.
- Cook Sauce Base: In a saucepan, heat 3 tablespoons (45 ml) olive oil over medium heat until lightly smoking. Add chopped sweet onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Add Garlic and Tomatoes: Add minced garlic and cook until fragrant, about 1–2 minutes. Stir in chopped San Marzano tomatoes, salt, pepper, and chopped fresh basil. Cook over medium heat for 7 to 8 minutes until the sauce thickens slightly.
- Prepare Cheese Filling: In a bowl, combine ricotta cheese, shredded mozzarella, grated Pecorino Romano, 1 egg, salt, and pepper. Mix until smooth and creamy.
- Assemble Rollups: Place a heaping tablespoon of cheese filling on the thicker end of each eggplant slice, then roll tightly to fully encase the filling.
- Arrange Rollups: Place the eggplant 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, ensuring full coverage.
- Bake Covered: Preheat oven to 375°F (190°C). Cover the casserole dish with foil and bake for 30 minutes.
- Prepare Topping: On a cutting board, coarsely chop parsley leaves, pine nuts, grated Pecorino Romano, and coarse breadcrumbs. Rub in the canned anchovy or anchovy paste evenly into the mixture.
- Bake Uncovered: Remove foil, evenly sprinkle the topping over the eggplant rolls, and bake uncovered for an additional 15 minutes until the topping is lightly browned. Broil for 2–3 minutes if further browning is desired.
Notes
- Salting the eggplant is essential to reduce bitterness and excess moisture, ensuring crispier fried slices.
- Use full-fat ricotta for a richer and creamier filling.
- Maintain the frying oil temperature to avoid greasy and soggy eggplant slices.
- San Marzano tomatoes are preferred for the sauce due to their sweet, low-acid flavor.
- The anchovy in the topping is optional but adds a subtle umami depth.
- Baking covered helps the rollups cook evenly while baking uncovered at the end crisps the topping perfectly.
- Ensure eggplant slices are uniform thickness for even cooking and rolling.
