Involtini di Melanzane

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recipe by Antonino Vitale

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    716

Involtini are much easier than parmigiana. Aubergines can be grilled or fried or directly bake in the oven and the preparation time is way shorter. Both recipes come from the Sicilian food tradition and I personally love aubergines so it was an easy choice for me.

Inspired by: http://foodloversodyssey.com/2010/12/involtini-di-melanzane-eggplant-rolls-sicilian-inspired-holiday-dinner/

recipe updated Oct 14, 2020

Ingredients

  • Eggplant icon
    Eggplant
    3
  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    3
  • Canned whole tomatoes icon
    Canned whole tomatoes
    795 g
  • Fresh basil leaves icon
    Fresh basil leaves
    20 g
  • Parmigiano reggiano icon
    Parmigiano reggiano
    300 g
  • Fresh parsley icon
    Fresh parsley
    16 g
  • Mozzarella cheese icon
    Mozzarella cheese
    285 g
  • Sea salt icon
    Sea salt
    2 tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tablespoons
  • Salt icon
    Salt
    1 tablespoon
  • White wine icon
    White wine
    180 ml
  • Olive oil icon
    Olive oil
    480 ml
  • Breadcrumbs icon
    Breadcrumbs
    70 g
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Frying pan
  • kCook icon Large mixing bowl
  • kCook icon Work surface
  • kCook icon Saucepan
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Large mixing bowl

Step preview

  1. Add eggplant and sea salt to a clean large mixing bowl
  2. Toss until coated
  3. Transfer
  4. Layer evenly
  5. Place on top with paper towels
  6. Let rest and continue - 2 hr
  7. Heat extra virgin olive oil to a clean saucepan
  8. Add onion and salt to the sauce
  9. Cook until translucent - approx 3 min, medium heat
  10. Add garlic clove to the sauce
  11. Cook briefly - approx 45 sec
  12. Add white wine to the sauce
  13. Cook - approx 3 min, high heat
  14. Add canned whole tomatoes, fresh basil leaves and salt to the sauce
  15. Boil then reduce heat
  16. Simmer - approx 15 min
  17. Season to taste
  18. Set aside and continue
  19. Pre-heat oven - 190°C
  20. Rinse vegetables
  21. Pat dry
  22. Heat olive oil to a clean frying pan
  23. Add vegetables to frying pan one by one
  24. Fry each side in frying pan until lightly browned - approx 2 min
  25. Remove
  26. Pat dry with paper towels
  27. Add Parmigiano Reggiano, breadcrumbs, fresh parsley and black pepper to a clean large mixing bowl
  28. Mix together
  29. Arrange vegetables in work surface
  30. Transfer three quarters of filling to vegetables
  31. Arrange mozzarella cheese in the vegetables
  32. Roll
  33. Transfer one third of sauce to baking pan
  34. Place vegetables on baking pan
  35. Transfer the rest of sauce to baking pan
  36. Bake - 10 min
  37. Add the rest of filling to baking pan
  38. Bake - 5 min
  39. Serve
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