Involtini di melanzane (Eggplant Rolls)

Involtini di Melanzane (Italian Eggplant Rolls)

These elegant baked eggplant rolls are filled with melted cheese and ham, nestled in a simple tomato sauce, and topped with Parmigiano. Easier and quicker than a full parmigiana, they make a perfect main course or appetizer — and they can even be served cold.

Ingredients (Serves 4 as main, 6 as appetizer)

For the rolls:

2 medium or 3 small eggplants (about 1kg / 2 lbs)
250 g (½ lb) scamorza cheese (or mozzarella/provolone)
250 g (½ lb) cooked ham, thinly sliced
Olive oil
Salt

For the sauce:

1 bottle (700 ml) tomato passata
2–3 garlic cloves
A few fresh basil leaves
50 ml (¼ cup) olive oil
Pinch of salt

For baking:

Freshly grated Parmigiano Reggiano
Olive oil

Instructions

1. Make the sauce

In a saucepan, combine passata, garlic, olive oil, and a pinch of salt.
Simmer gently for 10–15 minutes. Add basil leaves in the last 3 minutes.
The sauce should be loose but not watery. Taste and adjust seasoning. Set aside.

2. Prepare the eggplant

Trim the tops and slice eggplants lengthwise into thin slices (about ¼ inch).
Brush lightly with olive oil on both sides.
Grill or griddle slices until lightly golden (about 2 minutes per side).
Transfer to a plate, sprinkle lightly with salt, and let cool.

3. Form the rolls

Lay an eggplant slice flat, place a slice of ham on top.
Add a small “log” of cheese at the short end.
Roll up tightly around the cheese. Repeat with remaining slices.

4. Assemble and bake

Spread a layer of tomato sauce on the bottom of a baking dish.
Arrange the rolls seam-side down in a single layer.
Top with more sauce, sprinkle generously with Parmigiano, and drizzle with olive oil.
Bake in a preheated oven at 200°C (400°F) for 10–15 minutes, until the cheese just melts.
For a golden top, finish under the broiler for 1–2 minutes.

Let rest briefly before serving.

Notes & Variations

Eggplants: Use long, medium-sized purple eggplants. Avoid very large ones, which can be bitter and seedy.
Cheese: Scamorza is ideal, but mozzarella (well-drained), provolone, or fontina also work.
Filling variations: Swap ham for prosciutto or speck, or skip it entirely for a vegetarian version. Ricotta mixed with herbs also makes a great filling.
Cooking method: Instead of grilling, you can roast slices in the oven (200°C/400°F, 10 minutes per side) or shallow fry for a richer flavor.
Make ahead: Prepare in advance and bake just before serving. They’re also tasty at room temperature.

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