Involtini di Melanzane

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recipe by Antonino Vitale

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    1312

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.

recipe updated May 20, 2019

Ingredients

  • Eggplant icon
    Eggplant
    900g
  • Sea salt icon
    Sea salt
    38g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml
  • Onion icon
    Onion
    140g
  • Salt icon
    Salt
    18g
  • Garlic clove icon
    Garlic clove
    18g
  • White wine icon
    White wine
    180ml
  • Canned whole tomatoes icon
    Canned whole tomatoes
    794g
  • Fresh basil icon
    Fresh basil
    22g
  • Olive oil icon
    Olive oil
    480ml
  • Parmigiano Reggiano icon
    Parmigiano Reggiano
    302g
  • Breadcrumbs icon
    Breadcrumbs
    68g
  • Fresh parsley icon
    Fresh parsley
    16g
  • Black pepper icon
    Black pepper
    as needed
  • Mozzarella cheese icon
    Mozzarella cheese
    283g

Tools

  • 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. Prep and set aside eggplant: sliced - 5mm
  2. Prep and set aside onion: finely chopped
  3. Prep and set aside garlic clove: minced
  4. Prep and set aside canned whole tomatoes: chopped & juice of
  5. Prep and set aside fresh basil: chopped
  6. Prep and set aside Parmigiano Reggiano: finely grated
  7. Prep and set aside fresh parsley: chopped
  8. Prep and set aside mozzarella cheese: cubed - 1 cm
  9. Get a clean large mixing bowl
  10. Add prepared eggplant
  11. Add sea salt
  12. Toss until coated
  13. Transfer
  14. Layer evenly
  15. Place on top with paper towels
  16. Let rest and continue - 2 hr
  17. Get a clean saucepan
  18. Heat extra virgin olive oil
  19. Add prepared onion
  20. Add salt
  21. Cook until translucent - approx 3 min, medium heat
  22. Add prepared garlic clove
  23. Cook briefly - approx 45 sec
  24. Add white wine
  25. Cook - approx 3 min, high heat
  26. Add prepared canned whole tomatoes
  27. Add prepared fresh basil
  28. Add salt
  29. Boil then reduce heat
  30. Simmer - approx 15 min
  31. Season to taste
  32. Set aside and continue
  33. Pre-heat - 190°C
  34. Rinse vegetables
  35. Pat dry
  36. Get a clean frying pan
  37. Heat olive oil
  38. Add vegetables to frying pan one by one
  39. Fry each side in frying pan until lightly browned - approx 2 min
  40. Remove
  41. Pat dry with paper towels
  42. Get a clean large mixing bowl
  43. Add prepared Parmigiano Reggiano
  44. Add breadcrumbs
  45. Add prepared fresh parsley
  46. Add freshly ground black pepper
  47. Mix together
  48. Arrange vegetables in work surface
  49. Transfer three quarters of filling to vegetables
  50. Arrange prepared mozzarella cheese
  51. Roll
  52. Transfer one third of sauce to baking pan
  53. Place vegetables on baking pan
  54. Transfer the rest of sauce to baking pan
  55. Bake - 10 min
  56. Add the rest of filling to baking pan
  57. Bake - 5 min
  58. Serve
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