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Involtini di Melanzane


Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Serves 4


  •     2 1/4 cups extra virgin olive oil
  •     3 medium eggplants, sliced lengthwise into 1/3-inch thick slices
  •     1 cup fresh ricotta
  •     1 large egg
  •     2 scallions, thinly sliced
  •     1/4 teaspoon freshly ground nutmeg
  •     salt and freshly ground black pepper
  •     2 cups simple red sauce
  •     1/4 cup whole parsley leaves


Step 1: In a 10- to 12-inch saute pan, heat 2 cups olive oil over medium-high heat until it reaches 370°F.


Step 2: Add the eggplant slices 3 or 4 at a time and fry, turning once, until soft and light golden brown, about 2 minutes. Transfer to paper towels to drain.

Step 3: Preheat oven to 375°F.

Step 4: In a medium bowl, combine the ricotta, egg, scallions, and nutmeg and mix well. Season with salt and pepper.


Step 5: Lay the eggplant slices out on a work surface and place 1 tablespoon of ricotta filling at the base of each slice. Roll the eggplant up around the filling to form a neat roll and set seam side down on the work surface.

Step 6: Lightly oil the baking dish just large enough to hold the eggplant roll-ups. Put the sauce into the dish and place the rolls seam side down in the sauce. Bake until the cheese starts to melt out of the rolls about 15 minutes.


Step 7:  Drizzle with the remaining 1/4 cup of olive oil, sprinkle with parsley and serve.

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