Stuffed Eggplant Rolls (Involtini di melanzane)

Ingredients

Preparation

For the sauce

1. In a large pan, heat the olive oil over medium heat and lightly brown the garlic cloves. When they are nice and golden, add the diced tomatoes.
2. Cover and simmer for 12 to 15 minutes. Remove from the heat and add the basil leaves. Salt and pepper to taste, cover and set aside.

For the eggplants

1. With a mandoline (or a large knife), cut the eggplants lengthwise in order to get 1416 ¼-inch slices.
2. Over medium-high heat, heat enough olive oil in a deep pan to fry the eggplant slices.
3. On a shallow plate, lightly beat the eggs and season them with a pinch of salt. Fill another shallow plate with flour.
4. Dredge each eggplant slice in the egg and then in the flour, making sure to cover both sides.
5. Fry the eggplant in the hot oil, three slices at a time and on both sides, until golden.
6. Place the fried eggplant on a paper towel. Set aside.

For the stuffing

1. In a medium-sized bowl, mix the ground veal, ground pork, Parmesan, breadcrumbs, egg, smoked mozzarella, and parsley. Salt and pepper to taste. Mix again.

Assembly

1. Preheat the oven to 350 °F.
2. Place about 1 tbsp of filling in each fried eggplant slice, and wrap it onto itself to create a tight roll.
3. Spread about 1 cup of the reserved tomato sauce at the bottom of a rectangular baking dish. Place the eggplant rolls, folded side down, tightly in the baking dish so that they hold each other in place.
4. Pour the rest of the tomato sauce over the rolls and garnish with a bit more fresh basil leaves.
5. Bake for 30 minutes, or until the sauce is bubbling and the cheese is melted.
6. Garnish with grated Parmesan, if desired. Let rest for a few minutes before serving. Buon appetito!
   
   
   
   

FREQUENTLY ASKED QUESTIONS

1. Can I bake the eggplant slices instead of frying them?
   
   Absolutely! For a lighter version of this recipe, omit the egg dredge and flour, and roast the eggplants. Start by brushing them generously with extra virgin olive oil and then arrange them in a single layer on a baking sheet lined with parchment paper. Roast the eggplant at 425 °F for about 8 to 12 minutes, turning them halfway through, until they are tender and flexible enough to roll, but not too soft. Let them cool slightly before adding the stuffing and rolling them up.
2. Should I serve the eggplant rolls as a main or as a side?
   
   As you wish! To serve them as a main dish, count about 4 rolls per person and serve with a nice crunchy salad or grilled vegetables. For a starter or a side dish, serve 1 or 2 rolls per person with other Italian favourites.
3. Can I use a ready-made sauce for this recipe?
   
   Of course. To save some time, replace the diced tomato sauce with a jar of Stefano basil tomato sauce. Simply warm it up before using. Easy peasy!