Description
Involtini di Melanzane is a classic Italian dish featuring thinly sliced eggplant rolled around a creamy ricotta and mozzarella filling, topped with a vibrant San Marzano tomato sauce and baked to perfection with a savory breadcrumb and cheese crust. This indulgent yet comforting casserole blends frying and baking techniques to develop layered flavors and textures.
Ingredients
Scale
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
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
- Salt & Pepper to taste
- 1 Egg (for filling)
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
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
- Slice Eggplants: Cut the eggplants lengthwise into 1/2-inch (1.3 cm) slices to ensure uniform cooking for each rollup.
- Salt Eggplant Slices: Place the slices in a colander, sprinkle sea salt between layers to draw out moisture and bitterness.
- Press and Rest: 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 Eggplants: Pat the eggplant slices dry thoroughly with paper towels to avoid 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 for adhering flour to slices.
- Heat Oil: Warm a few tablespoons of olive oil in a heavy frying pan over medium heat until shimmering, ready for frying.
- Coat Eggplants: Place the lightly seasoned flour in a plastic bag. Dredge the eggplant slices by first coating in flour (shake off excess), then dip into the egg wash.
- Fry Eggplants: Fry the coated slices in batches for about 2 minutes per side until golden brown. Add more oil as needed to maintain temperature and even cooking.
- Drain Eggplants: Remove fried slices and drain on paper towels to eliminate excess oil and keep rolls from becoming greasy.
- Make Tomato Sauce: In a saucepan, heat 3 tablespoons olive oil over medium heat until lightly smoking. Add chopped sweet onion and cook 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 for 7 to 8 minutes until sauce thickens.
- Prepare Cheese Filling: In a bowl, combine ricotta, mozzarella, grated Pecorino Romano, 1 egg, salt, and pepper; mix until smooth and creamy.
- Roll Eggplants: Place a heaping tablespoon of filling onto the thicker end of each eggplant slice and roll tightly to fully encase the filling.
- Arrange Rolls: Place the 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 to ensure full coverage.
- Bake Covered: Preheat oven to 375°F (190°C). Cover the casserole dish with foil and bake for 30 minutes.
- Prepare Topping: Coarsely chop parsley leaves, pine nuts, grated Pecorino Romano, and coarse breadcrumbs. Rub the canned anchovy or anchovy paste into the mixture evenly.
- Bake Uncovered with Topping: Remove foil, sprinkle the topping evenly over the eggplant rolls, and bake uncovered for an additional 15 minutes until the topping is lightly browned. Broil for 2–3 minutes to further brown if desired.
Notes
- Salting eggplant is essential to reduce bitterness and excess moisture for a non-soggy texture.
- Use full-fat ricotta for a creamier filling.
- Maintain medium heat when frying to cook eggplant slices evenly without burning.
- Anchovy paste is optional but adds a subtle umami depth to the topping.
- This dish is best served warm fresh from the oven but can be reheated gently.
- Use San Marzano tomatoes for an authentic sweet and rich tomato sauce flavor.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
