Journey through the flavors of Italy with our Involtini di Melanzane, a dish that captures the essence of Mediterranean cuisine in every bite. These succulent eggplant rolls are a testament to the versatility and richness of Italian cooking, filled with a heavenly blend of ricotta cheese, fresh herbs, and sun-dried tomatoes, all bathed in a vibrant tomato sauce that sings with the freshness of the garden. Oven-baked to perfection, each roll is a melt-in-your-mouth experience, with the smoky flavor of eggplant perfectly complementing the creamy filling and tangy sauce. Involtini di Melanzane is not just a meal; it’s an invitation to explore Italy’s rustic charm and culinary prowess. Ideal for vegetarians and anyone looking to indulge in a dish that’s as healthy as it is flavorful, this dish promises to transport your senses to the sun-drenched landscapes of the Mediterranean. Discover the joy of Italian cooking with our exquisite Eggplant Rolls.
AuthorJulia ForesekCategoryItalian, Main Course, VegetarianDifficultyIntermediateInvoltini di Melanzane, or Eggplant Rolls, is a delightful Italian dish that combines the rich flavors of eggplant with creamy cheese and a vibrant tomato sauce. It's a versatile recipe that can be adjusted to include various fillings, but here we'll stick to a classic version featuring ricotta and spinach. This dish is perfect as an appetizer, side, or main course for a vegetarian meal.
Prepare the Eggplant: Preheat your oven to 375°F (190°C). Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Place on a baking sheet and roast for 20-25 minutes, or until tender and golden. Allow to cool.
Make the Filling: In a bowl, mix together the ricotta, spinach, Parmesan cheese, egg, salt, pepper, and nutmeg until well combined.
Prepare the Tomato Sauce: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, and sauté until soft. Add the crushed tomatoes, season with salt and pepper, and simmer for 15-20 minutes. Stir in the fresh basil at the end.
Assemble the Rolls: On each eggplant slice, place a spoonful of the ricotta mixture at one end and roll up tightly. Place each roll seam-side down in a baking dish.
Bake: Spoon the tomato sauce over the eggplant rolls. Sprinkle with extra Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish and Serve: Garnish with fresh basil leaves before serving.
Ingredients
Directions
Prepare the Eggplant: Preheat your oven to 375°F (190°C). Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Place on a baking sheet and roast for 20-25 minutes, or until tender and golden. Allow to cool.
Make the Filling: In a bowl, mix together the ricotta, spinach, Parmesan cheese, egg, salt, pepper, and nutmeg until well combined.
Prepare the Tomato Sauce: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, and sauté until soft. Add the crushed tomatoes, season with salt and pepper, and simmer for 15-20 minutes. Stir in the fresh basil at the end.
Assemble the Rolls: On each eggplant slice, place a spoonful of the ricotta mixture at one end and roll up tightly. Place each roll seam-side down in a baking dish.
Bake: Spoon the tomato sauce over the eggplant rolls. Sprinkle with extra Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish and Serve: Garnish with fresh basil leaves before serving.
Perfect Wine Pairing
A light to medium-bodied Italian red wine would complement the flavors of the Involtini di Melanzane beautifully. A Chianti, with its bright acidity and notes of red berries, works well to cut through the richness of the ricotta and Parmesan cheese, while its subtle earthy notes will complement the eggplant and tomato sauce.
Alternatively, for a white wine option, a Pinot Grigio from the northern regions of Italy offers a crisp acidity that can refresh the palate between bites, with its citrus and green apple notes providing a nice contrast to the savory dish.
