food. family. life.

eggplant involtini

This is a wonderful recipe that uses one of my favorite vegetables, the eggplant. There are so many varieties of eggplant depending on how you wish to prepare them.

For this dish, I prefer to use the smaller Chinese or Japanese eggplant variety as they have very few seeds and are easier to prep and grill (if these are not available for you, choose smaller sized Italian purple eggplant.)

You can grill these on your outdoor grill or use a traditional grill pan in the oven or on stovetop to achieve the same results.

My recipe uses a wonderfully creamy and fresh buffalo mozzarella. You can choose to use this or a combination of fresh homemade ricotta and the buffalo mozzarella, as both are delicious in flavor and texture.cucinadimammina_eggplant involtini_07

{involtini di melanzane alla griglia}


approx. 4 to 6 Japanese or Chinese purple/white eggplant or small sized Italian purple eggplant

fresh homemade ricotta

fresh buffalo mozzarella

fresh basil leaves

summer tomato sauce

sea salt and pepper

grated parmigiano-reggiano cheese

Wash and dry the eggplants and lightly peel them to remove some of the skin (leave some strips on.)

Slice the eggplant lengthwise into 1/4 inch or so thickness and set aside.

Place the slices on a vegetable grill rack (or place in your grill pan) and season lightly with sea salt, pepper and a light drizzle of olive oil.cucinadimammina_eggplant involtini_03

Grill all the pieces in this style until lightly cooked through (and you see grill marks); they will cook a bit more in the oven to finish.

Remove the grilled slices and lay them flat to cool slightly.

Prepare the involtini (or rolls) by adding a spoonful of ricotta (if using this) and/or two small thin slices of the buffalo mozzarella.cucinadimammina_eggplant involtini_08

Cover this with a spoonful of the summer tomato sauce and sprinkle liberally with the grated cheese.

Place one to two basil leaves on top and carefully roll the eggplant up until you reach the end and hold it together by inserting a toothpick all the way through.

Prepare all the eggplant slices until done and place in a medium to large baking dish, spoon some more summer tomato sauce over the top lightly and drizzle them with a bit more olive oil.

Place in a 425 degree fahrenheit oven and bake for approximately 15 to 16 minutes or until the cheese is bubbly and melted.

Remove from the heat and serve immediately.

Note: Photography by Annette Venditti

Buon Appetito!

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