Eggplant parmigiana involtini

Ingredients

• 2 (300 g each)aubergines
• for shallow-fryingneutral-flavoured oil
• 20basil leaves
• 2 balls (125 g each), cut into 20 piecesbuffalo mozzarella
• for drizzlingextra-virgin olive oil
• to servefinely grated Parmesan
• to servebasil
• to servecrusty bread
• 2 tbsp, plus extra for drizzlingextra-virgin olive oil
• 2 cloves, smashed with the back of a knifegarlic
• 1 large sprigbasil
• 1 can (400 g)tomato polpa
• 100 mlwater
• to tastesalt and pepper

Instructions

1. 1

   Make the sugo

   Heat the oven to 180°C fan-forced. Warm the olive oil in a saucepan over medium heat, add the garlic and basil sprig, and stir for 1–2 minutes until fragrant. Add the tomato polpa and 100 ml water, season, and simmer for 10 minutes, stirring occasionally, until slightly thickened. Take off the heat, discard the basil, and pour the sauce into a 25 cm x 20 cm baking dish.

2. 2

   Slice the aubergine

   Using a mandolin or sharp knife, carefully cut the aubergines lengthways into 20 slices, each about 2 mm thick.

3. 3

   Fry the slices

   Heat oil to a depth of 5 mm in a large frying pan over medium-high heat until shimmering. Fry the aubergine in batches, turning the slices, for 2–3 minutes until tender and lightly golden at the edges. Drain on kitchen paper.

4. 4

   Roll and bake

   Heat the oven to 190°C fan-forced. Lay the aubergine slices on a clean work surface. Put a basil leaf and a piece of buffalo mozzarella at one end of each slice, then roll it up. Arrange the rolls seam-side down over the tomato sugo, drizzle with olive oil, and bake for 20–25 minutes until the aubergine is tender.

5. 5

   Grill and serve

   Switch the oven to fan grill and grill for 8–10 minutes, until golden and bubbling. Scatter over Parmesan and basil, and serve with crusty bread.

What is eggplant parmigiana involtini?

Involtini means little rolls in Italian, and here thin aubergine slices wrap around basil and mozzarella. The dish draws on the familiar Italian combination of aubergine, tomato, cheese and herbs associated with parmigiana.

This version fries the slices before baking them in tomato sugo. That gives the aubergine a head start on tenderness and lets the mozzarella melt inside each roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 24g protein, 29g carbs, 31g fat.

Aubergine and tomato provide most of the carbohydrate and fibre, while the mozzarella and Parmesan contribute much of the protein and fat. Olive oil and frying oil add further fat, so serve a moderate portion with salad or vegetables alongside.

The tomato sugo

Build the flavour: gently cook the smashed garlic and basil in olive oil until fragrant, then simmer them with tomato polpa and water. Keep the heat moderate so the garlic flavours the sauce without browning.

Ready to use: the sugo should be a little thicker after 10 minutes, but still loose enough to sit beneath the rolls. Remove the basil sprig before transferring the sauce to the baking dish.

Getting even aubergine slices

Thin slices: aim for 2 mm so they bend around the filling without breaking. A mandolin can help with consistency, but use it carefully; a sharp knife works too.

Fry in batches: keep the slices in a single layer and turn them as they cook. Drain them on kitchen paper so excess frying oil does not pool in the finished dish.

Rolling the involtini

Fill sparingly: place one basil leaf and one piece of mozzarella at the end of each slice. Too much filling can make the rolls harder to close and more likely to leak as the cheese melts.

Seam-side down: arrange each roll with its edge tucked underneath. This helps it stay closed while baking in the sauce.

Baking and browning

Tenderness first: bake at 190°C fan-forced for 20–25 minutes, until the aubergine is soft and the cheese has melted. The sauce should be bubbling around the rolls.

Finish under the grill: 8–10 minutes on fan grill gives the top a golden, bubbling finish. Keep an eye on the dish, as grill strength can vary.

Serving suggestions

Finish with finely grated Parmesan and fresh basil just before serving. Crusty bread is a useful accompaniment for catching the tomato sauce.

For a larger meal, serve alongside a green salad or simply cooked vegetables. The rolls are rich and savoury, so a fresh side provides contrast.

Recipe notes & tips

• Cut all the aubergine slices to a similar thickness so they cook at roughly the same rate.
• Wait until the frying oil shimmers before adding the aubergine.
• Fry in batches rather than crowding the pan.
• Let the fried slices drain briefly before filling them.
• Arrange the rolls snugly in the baking dish to help them hold their shape.
• Watch closely during grilling, especially towards the end.

Variations

• Add chilli: stir a pinch of chilli flakes into the tomato sugo as it simmers.
• Use provolone: replace the buffalo mozzarella with pieces of provolone for a firmer, savoury filling.
• Add oregano: stir a little dried oregano into the tomato sauce for another Italian herb note.
• Make it meatier: add a layer of cooked sausage pieces to the tomato sauce before arranging the rolls.
• Add more herbs: tuck a small basil leaf into each roll and scatter extra over the finished dish.

Common mistakes to avoid

• Slices too thick: they can resist rolling; cut them close to 2 mm thick.
• Overcrowded frying pan: the aubergine may cook unevenly; fry it in batches.
• Oil not hot enough: the slices can absorb excess oil; wait until it shimmers before frying.
• Overfilled rolls: mozzarella may spill out; use one piece per slice and roll snugly.
• Skipping the drain: excess oil can make the dish heavy; rest fried slices on kitchen paper.
• Unwatched grill: the cheese can brown too quickly; check often during the final 8–10 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the aubergine will be softer after reheating.

Frequently asked questions