Sicilian Eggplant Parmesan Roll-ups Recipe
This Sicilian Eggplant Parmesan Roll-Ups recipe offers a twist on classic eggplant parm, transforming tender eggplant slices into elegant roll-ups stuffed with mozzarella, provolone, and prosciutto, then baked with a rich tomato sauce and crunchy pine nut topping. Featured on Bonacini’s Italy, chef Michael Bonacini shows how to create a restaurant-quality Italian dish at home that balances creamy, savory, and aromatic flavors—perfect for dinner parties or family meals.
The Inspiration
Eggplant Parmesan, a classic Italian comfort food, is beloved for its layers of eggplant, cheese, and tomato sauce. This Sicilian-inspired version, called Involtini di Melanzane alla Siciliana, incorporates the culinary traditions of Sicily, where ingredients like pine nuts, anchovies, and provolone elevate simple dishes with bold flavor.
Michael Bonacini’s approach emphasizes technique: thinly slicing and pan-frying eggplant to golden perfection, carefully layering fillings, and finishing with a breadcrumb and nut topping. The combination of tender eggplant, melted cheese, savory prosciutto, and aromatic herbs creates a dish that is both indulgent and sophisticated, offering home cooks a chance to experience authentic Sicilian flavors in a manageable, medium-difficulty recipe.
Ingredients
- 1 large eggplant
- about 3/4 cup (180 ml) olive oil, divided
- 2 garlic cloves, peeled and crushed
- 4 cups (950 ml) chopped canned San Marzano tomatoes
- Salt and pepper
- 2 tablespoons (30 ml) chopped fresh oregano, plus more for garnish
- 1 ½ cups (350 ml) grated fresh mozzarella
- ¾ cup (180 ml) cubed provolone
- 5 ½ ounces (150 g) prosciutto, torn
- 1/3 cup (80 ml) pine nuts
- 1/3 cup (80 ml) grated Pecorino Romano, plus more for garnish
- ¼ cup (60 ml) breadcrumbs
- 2 anchovy fillets, minced
- ¼ cup (60 ml) fresh chopped basil
Method
- Slice eggplant lengthwise into 8 thin slices, roughly a ¼-inch (6 mm) thick.
- Heat about 2 tablespoons (30 ml) olive oil in a pan over medium heat, add garlic, and fry for 30 seconds.
- Add canned tomatoes, oregano, and season with salt and pepper. Adjust heat to bring to a low simmer and cook until flavours are married, about 20-25 minutes.
- In a medium sized, high sided pan, heat about 1/4 cup (60 ml) olive oil over medium-high heat until shimmering.
- Fry the eggplant slices 1-2 minutes per side, until golden brown. Drain on a paper-towel lined plate. Work in batches, adding more oil as needed.
- Preheat oven to 375 F (190 C).
- In a bowl, combine mozzarella, provolone, and prosciutto.
- Pour half of the tomato sauce into the bottom of a baking dish.
- Lay out a slice of eggplant and spoon in some of the cheese and prosciutto mixture, then roll up securely and place seam side down in the baking dish.
- Repeat process, continuing until all eggplant slices have been filled, rolled, and placed in the baking dish.
- Pour over the remaining tomato sauce. Bake for 20 minutes.
- Meanwhile, in a small bowl, combine the pine nuts, pecorino, breadcrumbs, anchovy fillet, and basil, sifting together to make a crumbly topping.
- Retrieve the roll-ups from the oven, sprinkle over the breadcrumb mixture, drizzle with olive oil, then return to oven.
- Bake until the topping is golden brown, about 10-12 minutes. Garnish with oregano leaves, more grated pecorino, and olive oil.
- Buon appetito!
Serving Suggestions
Sicilian Eggplant Parmesan Roll-Ups are best enjoyed warm, allowing the cheese to melt perfectly into the eggplant while the pine nut topping remains crisp. Pair with a simple arugula salad dressed with lemon and olive oil to balance the richness of the roll-ups. A medium-bodied red wine, such as Nero d’Avola or Chianti, complements the savory flavors of the tomato sauce, cheeses, and prosciutto. These roll-ups are excellent for dinner parties or special family meals, as they can be prepped in advance and baked just before serving, ensuring a fresh, visually appealing presentation. Leftovers can be reheated in the oven to retain the crispy topping.
Final Thoughts
This Sicilian Eggplant Parmesan Roll-Ups recipe is a sophisticated take on a classic comfort dish. The combination of tender eggplant, melted cheeses, savory prosciutto, aromatic herbs, and crunchy pine nut topping creates a layered, flavorful dish that is both visually striking and deeply satisfying.
Chef Michael Bonacini demonstrates on Bonacini’s Italy how attention to detail—perfectly fried eggplant, carefully layered fillings, and finishing with a flavorful topping—can elevate a simple ingredient into a restaurant-quality dish. Whether serving for a family meal, a festive occasion, or a special dinner, these roll-ups showcase authentic Sicilian flavors and textures, making every bite a memorable experience.
This recipe embodies the essence of Italian cuisine: fresh ingredients, bold flavors, and a combination of textures that delight the palate.