Eggplant Involtini Recipe
Think of this as an eggplant cannelloni. This makes for a delicious dinner or a terrific part of a larger buffet meal.
Ingredients
- For the Eggplant
- 2-3 large eggplants or 6-8 small ones,
- sliced about ¼-½ inch thick
- Kosher salt
- Olive oil for brushing on the eggplant
- 2-3 cups tomato sauce (homemade or
- store bought)
- 1 mozzarella ball, grated
- For the Filling
- 100g feta cheese, crumbled
- 1 ball mozzarella, chopped or grated
- 25g parmesan cheese, grated
- Small handful of pine nuts, toasted
- Small handful of golden raisins, soaked in
- hot water for 10 minutes, drained and
- squeezed out
- 4 Tbs. extra virgin olive oil
- 2 Tbs. breadcrumbs or matzo meal
- 1 garlic clove, minced
- Zest of one lemon
- 1 Tbs. chopped mint (or use dried – 1 big
- pinch)
- 2 Tbs. chopped fresh parsley
- 1 egg, beaten
Instructions
- 1
You will need an 8 x 8 baking dish or something similar.
- 2
Sprinkle each eggplant slice with salt, let stand on paper towel for 10 minutes. Heat a griddle, BBQ or oven broiler. Pat eggplant dry with paper towel, brush lightly with olive oil. Grill or broil the eggplant on each side for about 5 minutes, cool on paper towel. You can do this a day in advance, wrap in paper towel and store in the fridge.
- 3
Preheat the oven to 375ºF.
- 4
Make the filling by mixing the cheeses, nuts, raisins, oil, breadcrumbs, garlic, zest, mint and parsley. Add the egg, mix again.
- 5
Spoon 3-4 Tbs. of tomato sauce at the bottom of the dish, spread.
- 6
Put a slice of eggplant on your work surface, spoon about 2 Tbs. filling on the end of the slice and roll up. Place roll seam side down in the baking dish, and repeat until all the eggplant is used up.
- 7
Pour the rest of the tomato sauce over the eggplant, sprinkle with the mozzarella; you can grate some extra parmesan cheese on top if you like.
- 8
Bake for 25-30 minutes or until golden brown. Serves 12-16 as an appetizer (1 slice each) or 6 as a main course
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Eggplant Involtini?
This Eggplant Involtini recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 24 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this eggplant involtini?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.