Eggplant Involtini

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IngredientsEggplant Involtini

The tomato sauce

  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon chopped onion
  • 1 1/2 Cup tomato purée
  •  Salt, to taste
  • 3 basil leaves

The filling

  • 2 Tablespoons finely chopped onion
  • 3/4 Ounces salami, chopped finely
  • 1 Ounce piquant provolone, diced finely
  • 2 Tablespoons finely grated Parmigiano-Reggiano
  • 1/2 Cup breadcrumbs
  • 2 Tablespoons canned diced tomatoes
  • 3 Tablespoons extra-virgin olive oil, plus more to taste
  • 1 Teaspoon chopped parsley (optional)
  • Pinch of salt

The Involtini

  • Ten 1/2-inch-thick slices fried eggplant, cut lengthwise
  • Vegetable oil, for frying
  • 3 Tablespoons finely grated Parmigiano-Reggian


The tomato sauce

  1. Heat the olive oil in a pot over medium heat.
  2. Add the chopped onion and sauté until soft and translucent.
  3. Add the tomato purée. Season with salt, to taste, and add the basil leaves.
  4. Cover and cook over low heat for 20 minutes. Set aside to cool.

The filling

  1. Combine all of the ingredients in a bowl and mix well. (You may have to add more extra-virgin olive oil, depending on the breadcrumbs and how much they absorb the liquids.)
  2. You need to obtain a soft enough stuffing so that when you press it with your hands, it retains its shape and doesn’t crumble. Set aside.

The Involtini

  1. Soak the eggplant in salty water for 30 minutes. Pat them dry and fill a medium-sized pot about 1/3 full with vegetable oil.
  2. Heat the oil over medium heat until hot and fry the eggplant slices until done. Put them on a plate covered with paper towels to drain the excess oil.
  3. Take 1 slice of fried eggplant and put some filling at the lower part of the slice. You should try and put at least 1-1 ½ tablespoons of filling per slice.
  4. Press the filling with your hands, so it becomes like a patty. Now, roll the eggplant over it. Repeat this for all the slices of eggplant and set them aside.
  5. Preheat the oven to 350 degrees.
  6. Put the Involtini in an oven dish big enough to fit all of them tightly in 1 layer. Cover them with the tomato sauce and top with the Parmigiano-Reggiano.
  7. Bake until golden, about 15-20 minutes.
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One comment on “Eggplant Involtini
  1. sally says:

    Your Eggplant Involontini looks really great! Some restaurants could use a
    great cope and a good chef….around here , a friend has called some restaurants as serving dog food. There seems to be a lack of skilled cooks or chefs.I went to culinary school and constantly wonder, what happened…who or what is cooking
    and I thought I was at the bottom of the heap,in school…where there were very demanding standards. Your recipe, looks like high standards for a Eggplant recipe. Thank you

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