Involtini di Melanzane (Eggplant Rolls)

AuthorJulia ForesekCategory, , DifficultyIntermediate

Involtini 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.

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
For the Eggplant:
 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
 Olive oil, for brushing
 Salt and freshly ground black pepper, to taste
For the Filling:
 1 cup ricotta cheese
 1 cup fresh spinach, chopped
 1/2 cup grated Parmesan cheese
 1 egg
 Salt and pepper, to taste
 A pinch of nutmeg
For the Tomato Sauce:
 For the Tomato Sauce:
 1 small onion, finely chopped
 2 cloves garlic, minced
 1 can (14 oz) crushed tomatoes
 Salt and freshly ground black pepper, to taste
 A handful of fresh basil leaves, torn
To Garnish:
 Extra grated Parmesan cheese
 Fresh basil leaves
1

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.

2

Make the Filling: In a bowl, mix together the ricotta, spinach, Parmesan cheese, egg, salt, pepper, and nutmeg until well combined.

3

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.

4

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.

5

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.

6

Garnish and Serve: Garnish with fresh basil leaves before serving.

Ingredients

For the Eggplant:
 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
 Olive oil, for brushing
 Salt and freshly ground black pepper, to taste
For the Filling:
 1 cup ricotta cheese
 1 cup fresh spinach, chopped
 1/2 cup grated Parmesan cheese
 1 egg
 Salt and pepper, to taste
 A pinch of nutmeg
For the Tomato Sauce:
 For the Tomato Sauce:
 1 small onion, finely chopped
 2 cloves garlic, minced
 1 can (14 oz) crushed tomatoes
 Salt and freshly ground black pepper, to taste
 A handful of fresh basil leaves, torn
To Garnish:
 Extra grated Parmesan cheese
 Fresh basil leaves

Directions

1

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.

2

Make the Filling: In a bowl, mix together the ricotta, spinach, Parmesan cheese, egg, salt, pepper, and nutmeg until well combined.

3

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.

4

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.

5

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.

6

Garnish and Serve: Garnish with fresh basil leaves before serving.

Notes

Involtini di Melanzane (Eggplant Rolls)
IngredientsDirections
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