Involtini De Melanzane Recipe
Lightly fried mozzarella eggplant rolls filled with ricotta cheese, topped with San Marzano sauce.
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Ingredients
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Eggplant and Filling
San Marzano Sauce
For Frying
Method
Prep the Eggplant
- 1
Slice the Eggplant
Cut the eggplants lengthwise into thin slices (about 1/4 inch thick).
- 2
Salt the Eggplant
Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out excess moisture.
- 3
Rinse and Dry
Rinse the salted eggplant slices under cold water and pat them dry with paper towels.
Make the Filling
- 4
Combine Ingredients
In a bowl, mix together the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped fresh basil, salt, and black pepper until well combined.
Prepare the Sauce
- 5
Cook the Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add San Marzano tomatoes, salt, black pepper, and dried oregano. Simmer for about 20 minutes, breaking up the tomatoes with a spoon.
Fry the Eggplant
- 6
Dredge the Eggplant
Coat each eggplant slice in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 7
Fry the Eggplant
In a large skillet, heat vegetable oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Assemble the Involtini
- 8
Fill the Eggplant
Place a spoonful of filling at the wide end of each eggplant slice and roll it up tightly.
- 9
Secure the Roll
Secure the rolls with a toothpick if necessary.
Serve
- 10
Top with Sauce
Place the eggplant rolls in a baking dish, top with the San Marzano sauce, and bake at 350°F (175°C) for 15-20 minutes until heated through.
- 11
Garnish and Serve
Garnish with additional basil and serve warm.