Crispy Outside, Melty Inside — A Simple Dish with Big Flavor
If you’re looking for a quick, budget-friendly, and satisfying dish, these baked eggplant rolls are the answer!
Known in Italy as fagottini di melanzane, they’re made by grilling eggplant slices, stuffing them with ham and provolone cheese, folding them into triangle-shaped dumplings, and breading them before baking or frying.
The result? Golden parcels with a crunchy crust and a gooey, flavorful center.
Whether you serve them as an appetizer, side, or main dish, they’re always a hit.
💛 Why Nonna Loves This Recipe
Nonna loves these eggplant bundles because they’re incredibly versatile and don’t waste a thing. With just a few pantry staples and some creativity, she can transform humble ingredients into something beautiful and delicious. Whether served hot from the oven or cooled for a picnic, they’re a wholesome and nostalgic dish she’s proud to pass down.
⏱ Cooking Time
Preparation: 30 minutes
Cooking Time: 20 minutes
Difficulty: Very easy
Servings: 5
🛒 Ingredients
For the Eggplant Rolls:
2 long eggplants (sliced thin lengthwise)
6 slices cooked ham (or speck)
6 slices provolone cheese (or mozzarella, scamorza, etc.)
For Breading:
2 eggs
½ cup all-purpose flour
1 to 1½ cups breadcrumbs
👩🍳 Method
1. Prepare the Eggplant Slices
Wash the eggplants and cut them into long, thin slices.
Grill them on a grill pan until soft and lightly marked.
Tip: To remove bitterness, you can salt the slices and let them sit in a colander for 30 minutes, then rinse and pat dry.
2. Fill the Rolls
Cross two grilled eggplant slices in an X shape.
Place a slice of ham and a slice of provolone in the center.
Fold the ham over the cheese, then fold the eggplant slices inward, alternating to form a triangle or square-shaped dumpling.
3. Bread the Rolls
Lightly flour each bundle, dip into beaten egg, and coat with breadcrumbs.
4. Cook the Rolls
For a lighter version: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until golden.
For a crispier version: Shallow or deep fry in hot vegetable oil over medium heat until golden and crisp (about 3–4 minutes per side). Drain on paper towels.
🧾 Nutritional Facts (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Fat | 18 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sodium | 600 mg |
💡 Tips & Tricks
Use zucchini slices for a lighter or different variation.
Want to skip the breading? You can bake the bundles directly for a simpler version.
Mix cheeses for more flavor depth — try Taleggio, mozzarella for pizza, or fontina.
Prepare ahead: You can assemble and refrigerate them before baking or frying.
BAKED EGGPLANT ROLLS
Notes
Ingredients
For the Eggplant Rolls:- 2 long eggplants (sliced thin lengthwise)
- 6 slices cooked ham (or speck)
- 6 slices provolone cheese (or mozzarella, scamorza, etc.)
- 2 eggs
- ½ cup all-purpose flour
- 1 to 1½ cups breadcrumbs
👩🍳 Method
1. Prepare the Eggplant Slices- Wash the eggplants and cut them into long, thin slices.
- Grill them on a grill pan until soft and lightly marked.
Tip: To remove bitterness, you can salt the slices and let them sit in a colander for 30 minutes, then rinse and pat dry.
- Cross two grilled eggplant slices in an X shape.
- Place a slice of ham and a slice of provolone in the center.
- Fold the ham over the cheese, then fold the eggplant slices inward, alternating to form a triangle or square-shaped dumpling.
- Lightly flour each bundle, dip into beaten egg, and coat with breadcrumbs.
- For a lighter version: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until golden.
- For a crispier version: Shallow or deep fry in hot vegetable oil over medium heat until golden and crisp (about 3–4 minutes per side). Drain on paper towels.
No Comments