Involtino Di Melanzane – Eggplant Roll

Involtino di melanzane –


1 medium eggplant
6 tbs. extra virgin olive oil
salt, pepper
8 slices Mozzarella
8 fresh basil leaves

How to make the Eggplant Roll:

Cut six thin slices of the eggplant, leaving the skin. Salt lightly and let sit for 1/2 hour to draw out the water, and then wash the eggplant slightly and pat dry with a paper towel—dust eggplant with flour and brown both sides in a saucepan with olive oil. Remove eggplants from the pan and top each with a slice of Mozzarella and basil leaf, salt, and pepper and roll up to form an involtino.

Place in a pot, sprinkle with oil and pepper, and put in a low heat oven for about 5 min, just until cheese melts and the flavors are blended. Combine them with one egg, Parmigiano, parsley, salt, and pepper to taste. Blend well and top each cabbage leaf with this mixture. Roll tightly and fasten with toothpicks.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at