Cheesy Eggplant Roll-Ups Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
428 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Italian
Cheesy Eggplant Roll-Ups Recipe
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Cheesy Eggplant Roll-Ups, known in Italy as Involtini di Melanzane, is a delightful dish that combines thin slices of eggplant with creamy mozzarella cheese, wrapped up and baked in a rich tomato sauce.Perfect as an appetizer, side dish, or even a main course, these roll-ups are sure to become a favorite at your table.
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Ingredients
- 1 eggplant - big
- 250 g mozzarella - 8 oz
- 60 g Parmigiano Cheese - ½ cup, grated
- 2 tablespoons breadcrumbs
- 225 g tomato - 1 cup (tomato pulp, canned or made from fresh tomatoes)
- 4 tablespoons olive oil - extra virgin (+ more to season)
- salt - to taste
- 10 basil leaves - + more for decoration
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Instructions
- In a frying pan pour a drizzle of extra virgin olive oil and add the tomato pulp. You can use canned peeled tomatoes. Or use fresh, ripe tomatoes, peeled and seedless. Cook for about ten minutes, then add the basil leaves and season with salt. Keep aside.
- Meanwhile, wash and dry the eggplant. Remove the stem. Then cut it into very thin slices (about 3-4 millimeters or ⅛ inch thick). The thickness of the slices is important. The thinner they are, the easier it's to roll them up to make the involtini. Arrange the eggplant slices on a baking sheet covered with baking paper. With a brush, grease the eggplant slices with extra virgin olive oil. Finally salt lightly.
- Bake at 180°C (356°F) for about 10 minutes. After this time, remove the eggplant slices from the oven and allow to cool. This step is very important. It's a precooking to make the slices softer to roll. It also helps to dry out the vegetable water that can make the eggplant bitter.
- Cut the mozzarella into thin slices. If the mozzarella releases a lot of liquid during cutting, let it drain and dry as much as possible. Finally start making the eggplant rolls.
- On each eggplant slice place a spoonful of tomato pulp. Then add one or two slices of mozzarella cheese.
- Finally roll the eggplant slice on itself to form the involtini. Prepare all the rolls and set aside. Now you need to get the baking dish ready to bake the eggplant roll-ups.
- In a baking dish, pour a drizzle of extra virgin olive oil. Then add 3-4 tablespoons of tomato sauce and cover the entire bottom. Lastly lay the rolls on top next to each other and sprinkle with plenty of grated Parmigiano cheese.
- Add a few basil leaves. Finally, add a drizzle of oil and sprinkle with breadcrumbs.
- Bake in a preheated oven at 200°C (390°F) for about 10 minutes. Turn on the grill function for the last 2-3 minutes to get a crispy crust on the surface of the rolls. Remove from the oven and allow to cool slightly. Before serving the eggplant mozzarella rolls, add a few leaves of fresh basil.
Notes
- PLEASE NOTE: These are the servings for 10-12 involtini. It depends on the size of the eggplant and how big you want to make them. We used a large, round eggplant. If you use smaller, elongated eggplant, cut it lengthwise to make larger slices that are easier for roll-ups.
Nutrition Information
Show Details
Serving
100g
Calories
428kcal
(21%)
Carbohydrates
16g
(5%)
Protein
22g
(44%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
51mg
(17%)
Sodium
719mg
(30%)
Potassium
495mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1043IU
(21%)
Vitamin C
10mg
(11%)
Calcium
638mg
(64%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 428kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 51mg | 17% |
| Sodium | 719mg | 30% |
| Potassium | 495mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1043IU | 21% |
| Vitamin C | 10mg | 11% |
| Calcium | 638mg | 64% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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