Involtini

• Vegetarian

• Produce

  • 3 Eggplants
  • 1 Garlic clove
  • 2 tbsp Italian parsley, leaves
  • 1 Lemon, Zest of
  • 1 1/2 tsp Mint, dried
  • 1/3 cup Raisins
  • 2 1/2 cups Tomatoes, canned

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3/4 cup Olive oil
  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pine nuts

• Bread & Baked Goods

  • 2 tbsp Bread crumbs

• Dairy

  • 1 4-inch slices 1 large ball fresh mozzarella in, fresh
  • 8 oz Feta cheese

Found on cooking.nytimes.com

Description

Directions

• Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool. In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper. Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer). Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper. Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

Nutrition