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Eggplant Involtini

Eggplant Involtini

An easy vegetarian eggplant rollatini recipe: the classic Italian eggplant involtini with a special cooking preparation by Il Falconiere restaurant

27 November, 2012
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Dietary Consideration

serves for


total time

0 HR 40 MIN


8 slices
Extra virgin olive oil
3 tbsp
1 tbsp, fresh
1 tbsp
1 tbsp
8 each, chopped
1, yellow, chopped
1 clove, minced
Cured ham
8 slices
Mozzarella cheese
8 slices, part-skim
Parmesan cheese
1/4 cups, grated


  • Preheat the oven to 180°F. Oil a parchment-lined baking sheet.
  • Place the eggplant slices on the pan and brush on both sides with 2 tablespoons of the olive oil. Sprinkle on the oregano, salt, and pepper. Bake for 10 minutes, turning once. They will then be supple.
  • While the eggplant is in the oven, make a simple tomato sauce by whirring the tomatoes briefly in a food processor. In a medium skillet over medium heat, sauté the onion for 2 to 3 minutes in the remaining 1 tablespoon of olive oil, then add the garlic and sauté for another minute. Stir in the tomatoes and cook the mixture briefly, just to blend flavors, about 2 minutes.
  • Remove the eggplant from the oven. Lower the oven temperature to 350°F. On each eggplant piece, place a slice of prosciutto and a slice of mozzarella. Roll the pieces from the small end forward, and secure the neat little bundle with a toothpick or by tying a chive around it.
  • Slather the bottom of a 9 x 13-inch baking dish with some of the tomato sauce, and arrange the involtini seam side down. Over each bundle spread some more tomato sauce and a scattering of the Parmigiano. Warm well in the oven, about 15 minutes.

Courtesy of Il Falconiere

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