Grilled Eggplant Involtini

Grilled Eggplant Involtini – grilled eggplant slices rolled around a savory breadcrumb filling and cubed mozzarella create the perfect appetizer or side dish for your summer gatherings! Involtini, also known as rollatini or roll-ups, are basically tasty little bundles of food. This recipe uses grilled eggplant slices (which can also be oven roasted or fried) as the perfect vessel for a savory filling. The filling can consist of a variety of ingredients from a creamy, cheesy ricotta mixture or a simple breadcrumb filling as I used for this recipe. 

In fact, I have already shared other delicious involtini recipes with you such as Eggplant Involtini with Maccaruna and Sicilian Veal Involtini

Inspiration behind this recipe

These grilled eggplant rolls were inspired by my mom’s recipe for stuffed sweet mini peppers. A savory combination of breadcrumbs, cheese, garlic, parsley are mixed with a diced plum tomato and olive oil in order to add moisture and help bind the ingredients together.

I recently thought to myself that this same filling would be delicious in eggplant involtini. The only difference in this recipe is the addition of cubed mozzarella to get that perfect bite of gooey melted cheese in the centre!

The result is a “lighter” eggplant involtini which, in my opinion, is the perfect accompaniment for your summer barbecues along with grilled meat or fish.

Ingredient list:

Here’s what you’ll need to make this recipe

• Eggplant
• Fresh breadcrumbs from day old bread
• Grated Pecorino Romano cheese (or Parmigiano)
• Plum tomato, seeded and diced
• Freshly chopped parsley
• Small clove of garlic, finely minced
• Olive oil
• Mozzarella cut into cubes. Caciocavallo or provolone cheese would be excellent substitutes.

Step by Step Instructions

Prepare the eggplant: Slice eggplant lengthwise into 1/4 inch slices. Place on a paper towel covered baking sheet and sprinkle with salt. Let rest for at least 30 minutes or up to an hour. Rinse the slices and pat dry. 

Brush each side of the eggplant with olive oil and sprinkle lightly with salt.  Grill on both sides until tender and grill marks appear. Alternately, you can fry the eggplant slices or oven roast them until golden and tender. Set aside the end pieces to enjoy as is as they will be too short to fill and roll. Let the eggplant cool while you prepare the filling. 

Prepare the filling: In a medium sized bowl, combine the crumb from day old bread torn into small pieces.  You can also pulse the crumb in a food processor until it breaks down into coarse breadcrumbs.  Add the grated cheese; plum tomato; parsley; garlic and a pinch of salt. Add olive oil and stir to coat the filling. I like use my hands to bring the ingredients together.Fill the grilled eggplant slices: Place a slice of eggplant on your work surface. Add a heaping tablespoonful of filling in the bottom third of the eggplant. Place a few mozzarella cubes on the filling. Carefully roll the eggplant over the filling and place seam side down on a greased 9 inch square baking dish.  

Continue with the remaining eggplant slices.  Bake in a preheated oven at 375F for 25 minutes until the involtini are heated through and the mozzarella is melted. Serve hot or warm.

Tips and suggestions:

• The eggplant slices can be fried or oven roasted instead of grilling.
• Add 1 or 2 finely chopped anchovy fillets in olive oil to the filling for extra flavor.
• Top the filled involtini with tomato sauce before baking if you prefer.
• Substitute caciocavallo or provolone cheese for the mozzarella in the filling.
• Leftovers may be refrigerated for up to 3 days.

If you love eggplant as much as I do, here are a few other eggplant recipes for you to try out!

• Mom’s Eggplant Parmigiana
• Baked Eggplant and Potatoes with Tomato Sauce
• Eggplant Caponata
• Pasta alla Norma
• Stuffed Baby Eggplant
• Eggplant Involtini with Ricotta Spinach Filling

Let me know if you try out this recipe by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!