Involtini di Melanzane Recipe – Italian Special
Involtini di Melanzane are a classic Italian appetizer featuring thin slices of eggplant rolled around a creamy ricotta and Parmesan filling. These tender eggplant rolls are baked in rich tomato sauce, making them a comforting and cheesy dish. Perfect as a starter or a light vegetarian Italian recipe, Involtini di Melanzane bring the authentic flavors of Italy straight to your table.
- Prep Time20 min
- Cook Time35 min
- Total Time55 min
Involtini di Melanzane Ingredients:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 200g (7 oz) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 cup tomato sauce (homemade or store-bought)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil leaves, chopped
- Olive oil for brushing
Involtini di Melanzane Instruction:
Preheat oven to 180°C (350°F).
Brush eggplant slices lightly with olive oil and roast or grill until soft and pliable.
In a bowl, mix ricotta, Parmesan, egg, garlic, basil, salt, and pepper.
Place a spoonful of the cheese mixture at one end of each eggplant slice and roll tightly.
Spread a layer of tomato sauce in a baking dish and arrange the eggplant rolls on top.
Pour remaining tomato sauce over the rolls and sprinkle with extra Parmesan.
Bake for 25–30 minutes until bubbly and lightly golden on top.
Garnish with fresh basil before serving.
Recipe Notes :
Cooking Tips: Brush eggplant slices with olive oil and roast until soft to prevent soggy rolls.
Serving Suggestions: Serve warm as an appetizer or pair with a crisp salad for a light main course.
Italian Comfort Food: This baked dish is cheesy, savory, and perfect for family meals.
Cheesy Baked Dish: Ricotta and Parmesan create a creamy, flavorful filling that melts beautifully.
Fresh Basil Garnish: Top with chopped fresh basil for aroma, color, and authentic Italian flavor.
