Involtini Di Melanzane (neapolitan Eggplant Rollatini)
Involtini di Melanzane, also known as Neapolitan Eggplant Rollatini, is a classic dish from the Neapolitan cuisine. This delicious recipe features thinly sliced eggplant filled with a creamy ricotta cheese mixture, rolled up, and baked to perfection. It's a flavorful and satisfying dish that is perfect for a special dinner or gathering.
Ingredients
- 2 large eggplants, thinly sliced lengthwise
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup chopped fresh basil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil, season with salt and pepper, and grill them until tender.
- In a bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, and chopped basil. Season with salt and pepper.
- Place a spoonful of the cheese mixture on each grilled eggplant slice and roll it up.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the eggplant rollatini seam side down in the dish.
- Top the rollatini with the remaining marinara sauce and sprinkle with mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 15g
- Protein
- 18g
- Fat
- 22g
Supplies
Baking dish Grill or stovetop grill pan
Tools
Chef's knife Cutting board Mixing bowl Measuring cups and spoons
Serving suggestions
Serve the Involtini di Melanzane with a side of garlic bread and a fresh green salad.
Tips & tricks
For a lighter version, you can bake the eggplant slices instead of grilling them.
Cost
$15