Recipe by Lisa Nieschlag and Lars Wentrup. Photo by Lisa Nieschlag.
Italy is all about simple, delicious food, and this stuffed eggplant recipe, Involtini di Melanzane, is no exception. Imagine thin slices of eggplant filled with a creamy mix of mascarpone and ricotta cheese, baked in a rich tomato sauce, and topped with melty mozzarella.
From the cookbook “In Love with Rome,” this dish shows how everyday ingredients can come together to create something special. It’s perfect for a warm evening and pairs wonderfully with a loaf of crusty ciabatta bread. Each bite is creamy, cheesy, and full of fresh flavors that will make you feel like you’re dining in Italy.
Discover the flavors of Italy with In Love with Rome. Packed with authentic recipes like this stuffed eggplant dish, this cookbook is a must-have for any food lover. Click the link to bring a taste of Rome into your kitchen today!
“In this irresistible classic, aubergine rolls are filled with a rich mascarpone and ricotta cream and baked in the oven. A quick and easy dish…”
Stuffed Eggplant Rolls with Tomato Sauce
Ingredients
- 3 small eggplants
- 3 garlic cloves
- 3 tablespoons olive oil
- 400 g (14 oz/1 2/3 cups) tinned chopped tomatoes
- 1 sprig of basil
- 100 g (3 1/2 oz/scant 1/2 cup) mascarpone
- 100 g (3 1/2 oz/generous 1/3 cup) ricotta
- 25 g (1 oz/ 1/4 cup) freshly grated
- Parmesan
- 1 egg yolk
- 1 mozzarella ball
- salt
- freshly ground black pepper
- 1 ciabatta loaf
Instructions
- Preheat the oven to 190°C (375°F/gas 5). Trim the tops from the aubergines and slice lengthways as thinly as possible, making sure there are no holes. Season to taste with salt and fry a few at a time in a dry non-stick frying pan (skillet). Leave to cool.
- Peel and finely chop the garlic. Heat the oil in a saucepan and sauté the garlic over a low heat. Add the tomatoes and season with salt. Put the tomato sauce in an ovenproof dish or casserole.
- For the filling, rinse the basil, pat dry, pluck the leaves, and cut into thin strips. In a bowl, mix the mascarpone, ricotta, and Parmesan with the basil and egg yolk. Season with salt and pepper.
- Spread 1 tablespoon of filling over each aubergine slice, roll into small parcels, and place in the tomato sauce. Tear the mozzarella into small pieces and spread over the parcels. Bake the involtini for 35 minutes until the cheese turns golden brown. Serve warm with the ciabatta.
Excerpted with permission from In Love with Rome: Recipes and Stories from the Eternal City by: Lisa Nieschlag and Lars Wentrup published by Quadrille, August 2024, RRP $27.99 Hardcover.