Sicilian Spaghetti Stuffed Eggplant Rollups Involtini di Melanzane

 

Oh, I can truly assist you with that! Sicilian Spaghetti Stuffed Eggplant Rollups, or Involtini di Melanzane, are a scrumptious Sicilian dish wherein smooth eggplant slices are rolled around a flavorful spaghetti filling, normally with tomato sauce, cheese, and herbs. Here’s a detailed recipe for you:

 

Ingredients (Serves four)

For the Eggplant:

Salt (for drawing out moisture)

Olive oil, for frying or brushing

For the Spaghetti Filling:

200g (7 ounces) spaghetti

2 tbsp olive oil

2 cloves garlic, minced

1 cup tomato sauce (fresh or canned)

half tsp chili flakes (elective)

Salt & black pepper, to taste

1/4 cup sparkling basil, chopped

half of cup ricotta or shredded mozzarella

1/4 cup grated Parmesan

For Baking:

1 cup tomato sauce

half of cup grated mozzarella

Fresh basil leaves for garnish

Instructions

1. Prepare the Eggplant:

Sprinkle the eggplant slices with salt and let them take a seat for 20–30 minutes to draw out extra water.

Pat dry with a paper towel.

Brush each sides with olive oil. You can both pan-fry until golden or bake at 200°C (400°F) for 15–20 minutes, flipping halfway, until smooth.

2. Cook the Spaghetti:

 In a pan, heat 2 tbsp olive oil and sauté garlic for 1 minute.

Add the tomato sauce and chili flakes (if the use of), simmer five minutes.

Toss within the cooked spaghetti, upload basil, salt, and pepper. Remove from warmth.

Stir in ricotta or mozzarella and half the Parmesan.

3. Assemble the Rollups:

Lay an eggplant slice flat.

Place a small part of spaghetti (about 2–three tbsp) at one cease and roll up tightly.

Repeat with all slices.

4. Bake the Rollups:

Preheat oven to a hundred and eighty°C (350°F).

Spread a few tomato sauce on a baking dish. Arrange the rollups seam-side down.

Top with remaining tomato sauce and mozzarella.

Bake for 20–25 mins until bubbly and golden.

5. Serve:

Garnish with clean basil.

Serve warm as a major dish or hearty appetizer.

💡 Tips:

For a lighter model, roast the eggplant rather than frying.

You can add sautéed greens like zucchini or mushrooms into the spaghetti filling for additonal flavor.

These may be made beforehand and baked just before serving.

If you want, I can also make a step-via-step model with images for every degree—it makes it manner simpler to visualise the rolling and plating technique.