Name: Involtini di Melanzane
Prep time: 135 min
Cook time: 45 min
Total time: 180 min
Ingredients: 3 sliced - 5mm Eggplant; 1 finely chopped Onion; 3 minced Garlic clove; 795 g chopped, juice of Canned whole tomatoes; 20 g chopped Fresh basil leaves; 300 g finely grated Parmigiano reggiano; 16 g chopped Fresh parsley; 285 g cubed - 1 cm Mozzarella cheese; 2 tablespoons Sea salt; 3 tablespoons Extra virgin olive oil; 1 tablespoon Salt; 180 ml White wine; 480 ml Olive oil; 70 g Breadcrumbs; as needed freshly ground Black pepper

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Involtini di Melanzane

Antonino Vitale

Posted May 16, 2022 (Last updated May 16, 2022)

Serves

Total Time

3hrs

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 perso...

Ingredients

Eggplant3sliced - 5mm
Onion1finely chopped
Garlic clove3minced
Canned whole tomatoes795 gchopped, juice of
Fresh basil leaves20 gchopped
Parmigiano reggiano300 gfinely grated
Fresh parsley16 gchopped
Mozzarella cheese285 gcubed - 1 cm
Sea salt2 tablespoons
Extra virgin olive oil3 tablespoons
Salt1 tablespoon
White wine180 ml
Olive oil480 ml
Breadcrumbs70 g
Black pepperas neededfreshly ground

Method

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

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