Eggplant Rolls

Directions

1. Salt the eggplant slices and let them drain for 30 minutes. Pat dry.
2. Prepare the tomato sauce: sauté garlic in olive oil, add puree, basil, salt, and pepper. Simmer for 20–25 minutes.
3. For the filling, combine ricotta, Parmigiano, chopped basil, salt, and pepper in a bowl.
4. Grill or bake eggplant slices until tender and pliable.
5. Place a slice of salami and a spoonful of ricotta filling on each eggplant slice. Roll tightly and secure with a toothpick if needed.
6. Place rolls in a baking dish with tomato sauce. Bake at 180 °C for 20–25 minutes until lightly browned.
7. Serve warm, garnished with fresh basil.

Suggestions from Lucia

• Use grilled eggplant for a lighter version with less oil.
• If you prefer vegetarian, omit the salami and add more basil or sautéed spinach.
• Serve with crusty bread or a green salad for a balanced meal.

History of this Dish

Eggplant rolls, or Involtini di Melanzane, are a popular Southern Italian antipasto. Originating in regions like Campania and Calabria, these baked rolls highlight typical Mediterranean flavors: eggplant, tomato, ricotta, and cured meats. Traditionally served during family feasts, they're an elegant way to enjoy eggplant beyond classic Parmigiana.