Involtini di Melanzane Recipe Guide

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Involtini di Melanzane

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Baking dish, frying pan, spatula, knife, cutting board, and aluminum foil

Ingredients

  

• Ingredients
• For the Eggplant Rolls:
• 2 large eggplants
• Olive oil for brushing
• Salt and pepper to taste
• For the Filling:
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese or vegan cheese for a dairy-free option
• 1/2 cup grated Parmesan cheese omit for a dairy-free option
• 1 large egg
• 2 tablespoons fresh basil chopped (or 1 tablespoon dried basil)
• 1 tablespoon fresh parsley chopped
• 1 clove garlic minced
• Zest of 1 lemon
• For the Tomato Sauce:
• 2 cups marinara sauce store-bought or homemade
• Fresh basil leaves for garnish

Instructions

 

• Method
• Prepare the Eggplants:
• Preheat your oven to 400°F (200°C).
• Slice the eggplants lengthwise into 1/4-inch thick slices. You should get about 6-8 slices per eggplant.
• Brush both sides of the slices with olive oil and season with salt and pepper.
• Arrange the slices on a baking sheet and roast in the oven for about 20 minutes, turning halfway, until tender and golden.
• Make the Filling:
• In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, parsley, garlic, and lemon zest. Mix well until all ingredients are fully incorporated. Set aside.
• Assemble the Rolls:
• Once the eggplant slices are roasted, take one slice and place a generous tablespoon of the filling at one end.
• Roll the slice tightly around the filling and place it seam-side down in a greased baking dish. Repeat with all eggplant slices and filling.
• Add the Sauce:
• Pour marinara sauce over the assembled eggplant rolls, ensuring they are well covered.
• If desired, sprinkle some additional mozzarella cheese on top for a cheesy finish.
• Bake:
• Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
• Serve:
• Allow the rolls to stand for about 10 minutes before serving. Garnish with fresh basil leaves.
• Variations and Tips
• Meat Option: For a heartier version, you can add cooked ground beef or sausage to the filling mixture.
• Vegetarian/Vegan Option: Use vegan cheeses and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Gluten-Free: Ensure the marinara sauce is gluten-free or make your own from fresh tomatoes.

Involtini di Melanzane, or eggplant rolls, is a classic Italian dish that beautifully combines the rich flavors of roasted eggplant with a savory filling of cheese, herbs, and sometimes meat. This dish is not only delicious but also a fantastic way to incorporate more vegetables into your meals. It’s perfect for gatherings or as a delightful family dinner. From my own personal experience, making these involtini can be a fun and rewarding process, and the end result is always a crowd-pleaser. Let me show you how I make these delightful rolls.

Notes on What to Expect

When you bite into these Involtini di Melanzane, you can expect a delightful combination of textures and flavors. The creamy filling pairs beautifully with the slightly charred and tender eggplant, all brought together by the rich marinara sauce. This dish is a true Italian comfort food that showcases the simplicity and elegance of Italian cooking.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories per Serving: Approximately 250
• Cost of Ingredients: Approximately $15
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Baking dish, frying pan, spatula, knife, cutting board, and aluminum foil
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Involtini di Melanzane  now.

Ingredients

• For the Eggplant Rolls:
  • 2 large eggplants
  • Olive oil, for brushing
  • Salt and pepper, to taste
• For the Filling:
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (or vegan cheese for a dairy-free option)
  • 1/2 cup grated Parmesan cheese (omit for a dairy-free option)
  • 1 large egg
  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • Zest of 1 lemon
• For the Tomato Sauce:
  • 2 cups marinara sauce (store-bought or homemade)
  • Fresh basil leaves, for garnish
  • Go here to buy the must-have equipment and ingredients for creating a Savory  #Involtini di Melanzane  now.

Method

1. Prepare the Eggplants:
   • Preheat your oven to 400°F (200°C).
   • Slice the eggplants lengthwise into 1/4-inch thick slices. You should get about 6-8 slices per eggplant.
   • Brush both sides of the slices with olive oil and season with salt and pepper.
   • Arrange the slices on a baking sheet and roast in the oven for about 20 minutes, turning halfway, until tender and golden.
2. Make the Filling:
   • In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, parsley, garlic, and lemon zest. Mix well until all ingredients are fully incorporated. Set aside.
3. Assemble the Rolls:
   • Once the eggplant slices are roasted, take one slice and place a generous tablespoon of the filling at one end.
   • Roll the slice tightly around the filling and place it seam-side down in a greased baking dish. Repeat with all eggplant slices and filling.
4. Add the Sauce:
   • Pour marinara sauce over the assembled eggplant rolls, ensuring they are well covered.
   • If desired, sprinkle some additional mozzarella cheese on top for a cheesy finish.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
   • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
6. Serve:
   • Allow the rolls to stand for about 10 minutes before serving. Garnish with fresh basil leaves.

Variations and Tips

• Meat Option: For a heartier version, you can add cooked ground beef or sausage to the filling mixture.
• Vegetarian/Vegan Option: Use vegan cheeses and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Gluten-Free: Ensure the marinara sauce is gluten-free or make your own from fresh tomatoes.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Involtini di Melanzane  now.

Nutritional Information Per Serving

• Calories: 250
• Protein: 15g
• Carbohydrates: 15g
• Fat: 14g
• Fiber: 5g
• Sugar: 4g

I hope this guide has made making Involtini di Melanzane seem a little less daunting! Have you tried making this dish before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!