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 ServingsPrep 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.
