Baked Veal Involtini in Tomato Passata

Baked Veal Involtini in Tomato Passata

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  • Prep Time


  • Total Time


  • Servings



  • 1

    small eggplant, thinly sliced

  • 6

    veal scallopini, pounded thin, about ⅛ inch

  • 2

    Large handfuls spinach leaves

  • Small handful pine nuts

  • 50

    g provolone, in 4cm long x 2cm wide lengths

  • 2

    tbsp olive oil

  • 400

    ml tomato passata

  • 2

    garlic cloves, crushed

  • 1

    handful continental parsley

  • Freshly grated parmesan cheese


Lay the eggplant slices on a board and salt the eggplant. Leave for 10 mins until the salt releases the eggplant liquid then pat dry, turn over and salt the other side. Once the eggplant has released its fluid, pat dry and fry in a chargrill pan till dark then set aside.

 Lay out a veal scallopini, season and place a slice of grilled eggplant, 6-8 spinach leaves, about 4 pine nuts and a slice of provolone on top. Carefully roll veal; closing the sides so ingredients do not fall out, and secure with skewers or kitchen string. Cover the roll tightly in plastic wrap. Repeat with all remaining veal scallopini and then refrigerate for at least one hour.

Preheat oven to 200 degrees. Remove pork involtini from the fridge and unwrap. In a large baking dish place half of the tomato passata on the bottom and top with garlic and 1/2 of the parsley. Add the involtini to the pan and top with the remaining sauce. Season with salt and pepper then top with remaining parsley and a handful of freshly grated parmesan. Transfer to the oven and bake for 15 minutes. Remove from oven, cut off string and serve with salad or vegetables.


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