Involtini di Melanzane

nvoltini di Melanzane, also known as eggplant roll-ups, is a dish with thinly sliced and lightly breaded eggplant as the main ingredient. The eggplant slices are typically filled with various fillings such as mozzarella cheese, prosciutto, ricotta cheese, and herbs; then, they are rolled up and baked or fried. This dish is a delicious way to enjoy eggplant, as the eggplant is tender, and the filling adds flavor and texture. Involtini di melanzane can be served as an appetizer or a main course, and it’s a versatile dish that can be adapted to different tastes and dietary requirements.


  • 2 large eggplants, sliced lengthwise into 1/4-inch slices
  • 1 cup of flour
  • 2 eggs, beaten
  • 2 cups of breadcrumbs
  • 1/2 cup of grated Parmesan cheese
  • 1/2 cup of chopped fresh basil
  • 1 cup of ricotta cheese
  • 1/2 cup of mozzarella cheese
  • 1/4 cup of chopped prosciutto
  • Salt and pepper, to taste
  • Olive oil for frying
  • Tomato sauce for serving (optional)


  1. In a shallow dish, combine flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs, Parmesan cheese and basil.
  2. Dip each eggplant slice first in the flour mixture, then in the beaten egg, and finally in the breadcrumb mixture.
  3. Mix the ricotta cheese, mozzarella cheese, prosciutto, salt, and pepper in a small mixing bowl. Mix well.
  4. Place about 1 tablespoon of the cheese mixture on each eggplant slice. Roll up the eggplant slice, tucking in the sides to enclose the filling.
  5. Heat enough olive oil in a large skillet over medium heat. Once the oil is hot, add the eggplant rolls and fry until golden brown on all sides.
  6. Remove the eggplant rolls from the pan and drain them on paper towels.
  7. Serve the eggplant rolls hot, topped with tomato sauce if desired.

Note: You can also bake the involtini in the oven at 375F for about 20-25 minutes or until golden brown instead of frying. You can also use different types of cheese or meat, or vegetables for the filling.


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