Baked Eggplant Rolls: Involtini di Melanzane

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Eggplant, Eggplant, Eggplant

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: 30 min
Cook: 30 min
Total:: 2 hr 0 min

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Ingredients

Extra-virgin olive oil, for frying
3 medium eggplants, with the stem ends removed, cut lengthwise into 1/3-inch thick slices

Frittata:

4 large eggs
1/3 cup, plus 2 tablespoons freshly grated Parmigiano-Reggiano
1/3 cup freshly chopped Italian parsley leaves
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cups basic tomato sauce

Directions

In a 12-inch frying pan, pour olive oil until it sits 1-inch deep. Heat the oil over medium-high heat until it is hot, but not smoking. Add the eggplant slices and fry, in batches, until lightly browned on each side. Remove the eggplant slices to drain on paper towels

To make the frittata: whisk the eggs and the 1/3 cup Parmesan together in a bowl. Add the parsley, and season the mixture, to taste, with the salt and pepper. Heat 2 tablespoons olive oil in an 8 to 10-inch nonstick frying pan over medium-high heat. Pour in the egg mixture and cook, swirling the egg mixture to cover the bottom of the pan. Cook until the omelet sets and the bottom turns a light golden brown. Invert the frittata over a clean plate and then return to the pan, top-side down, golden brown-side up. Cook for another 1 to 2 minutes until the bottom side is also golden brown. Transfer the frittata to a cutting board and, using a sharp knife, cut into 1 1/2-inch strips. Cut each strip in half, crosswise.

Preheat the oven to 350 degrees F.

Place a frittata strip in the center of each eggplant piece. A few of the longer eggplant slices will need 2 shorter strips of frittata. Roll the stuffed eggplant up from 1 end to the other and place, seam side down, in a lightly greased baking pan. The rolls should be placed side by side, somewhat tightly, together. Spoon the tomato sauce over the eggplant rolls and drizzle lightly with olive oil. Sprinkle lightly with the remaining 2 tablespoons Parmesan. Bake in the preheated oven for 30 minutes. Let rest 5 minutes before serving.

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Comments & Reviews

recipe Baked Eggplant Rolls: Involtini di Melanzane
Amy Littleton, CO 09-28-2009
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Good but not great
Rated: 4 stars out of 5

I was excited to try this recipe for a vegetarian potluck and the results were good, but not great. I grilled my eggplant on... foil with Pam on my grill which turned out perfect. I think the problem was the frittata lacked flavor. I may try it again with spinach, mushrooms and a lot more cheese in the frittat. The idea of this dish is excellent and a nice variation from the traditional eggplant parm.Read more
recipe Baked Eggplant Rolls: Involtini di Melanzane
bonnie richland center, WI 08-24-2009
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greasy
Rated: 3 stars out of 5

I followed the recipe exactly and it ended up being really greasy... I gave it 3 stars only because I love eggplant . I won't... make it againRead more
recipe Baked Eggplant Rolls: Involtini di Melanzane
null null, null 06-28-2009
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problem with my dish
Rated: 4 stars out of 5

Was that the eggplant was way too intense, and kind of bitter. I assume I was under-roasted. Next time I will probably fry,... and maybe with some bread crumbs...Mario makes everything look so easy.Read more
recipe Baked Eggplant Rolls: Involtini di Melanzane
Lark Tiburon, CA 03-15-2009
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Deserves 6 Stars!
Rated: 5 stars out of 5

Oh so delicious! Like others, I roasted the eggplant slices in the oven instead of frying. I only had one big eggplant, so... I cut the slices narrower (1/4") and used less sauce. My rolls must have had a higher frittata to eggplant ratio than the original recipe, but it turned out to be an absolutely perfect mix of flavors and texture, and I'll make it the same way next time. This is easy and fun to make, but bear in mind that it's a little labor intensive when you consider peeling and sweating the egglplant, making the sauce from scratch and chopping all that parsley. But it's worth every minute! To some of the previous reviewers: The "Basic Tomato Sauce" is supposed to be Mario Batali's sauce (http://www.foodnetwork.com/recipes/mario-batali/basic-tomato-sauce-recipe11/index.html). However, this would probably still be good with sauce from a jar, just not so sure about plain canned tomato sauce or plain diced tomatoes, even the Italian-seasoned ones. Read more
recipe Baked Eggplant Rolls: Involtini di Melanzane
Ashley Lugoff, SC 07-19-2006
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With a Twist...
Rated: 4 stars out of 5

I made this dish just as the recipe indicated... with one exception. Instead of using plain old tomato sauce, I bought a can... on Italian diced tomatoes. I pureed them and used this in place of the tomato sauce. It was absolutely wonderful with this quick switch! It gave the dish TONS more flavor! My husband is not a big fan of eggplant, but he didn't even realize that was what he was eating until I told him. He devoured every bite on his plate! Good job, Mario, for this great (healthy) meal idea!Read more
recipe Baked Eggplant Rolls: Involtini di Melanzane
TOM San Diego , CA 07-14-2006
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eggplant delight
Rated: 5 stars out of 5

Mario is a superp chef. this is one of his masterpieces--simple to make, beautiful to look at and delicious tasting. a 5-star... recipe, without a doubt.Read more