Milinciani Involtini Recipe: Sicilian Eggplant Roll-Ups

These silky eggplant roll-ups are a Sicilian classic — try the similar Fried Eggplant Rolls with Feta Cheese for a different take, add a side of Fried Potatoes and Peppers for a heartier meal, or keep it light with Fried Zucchini with Tzatziki. Pair it all with a glass of Gratsi Red Wine.

Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into ¼-inch thick slices. Arrange the slices on a baking sheet, drizzle with olive oil, and season both sides with salt and pepper. Bake for 15-20 minutes, flipping halfway through. The eggplant should be tender but not too soft.

While the eggplant is baking, in a medium bowl, combine 2 cups of ricotta, 1 cup of mozzarella, ¼ cup of Parmesan (but not too much to avoid over-salting), a couple of pinches of parsley, and 1 large egg. Mix everything until well-combined.

Once the eggplant slices are baked, remove them from the oven and transfer to a cooling rack. Let them cool for 5-8 minutes until they are easy to handle.

Place a tablespoon of the ricotta filling onto the thicker end of each eggplant slice. Sprinkle a little more Parmesan cheese on top of the filling. Roll each slice starting from the thicker end, rolling toward the thinner end.

In a baking dish, spread 1 can of San Marzano tomato sauce evenly on the bottom. Sprinkle some chopped fresh basil over the sauce. Place each rolled eggplant seam-side down in the baking dish.

Once all the rolls are in the dish, sprinkle the remaining mozzarella and some extra Parmesan on top. Bake at 400°F(200°C) for 30 minutes, or until the cheese is bubbly and golden.

Remove from the oven, and plate by spooning some tomato sauce onto the bottom of each plate. Place the eggplant involtini on top of the sauce. Garnish with a sprinkle of fresh Parmesan, chopped parsley, and a drizzle of olive oil. Serve with your favorite Gratsi wine and enjoy!