Eggplant Involtini

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Recipe Catherine Pla, adapted from Martha Stewart

Serves 4

Eggplant Involtini

A different perspective on eggplant gratin, these are eggplant slices rolled around a seasoned cheese mix, smothered in tomato sauce.

  • 1 large eggplant

  • 1⁄3 c raisins or currants

  • Boiling water for soaking raisins

  • 4 oz mozzarella, chopped into chunks

  • 1⁄3 c ricotta (full-fat)

  • 2 oz feta cheese, crumbled into chunks

  • 3 T pine nuts, toasted and chopped

  • 1⁄8 t ground cinnamon

  • 1 t dried oregano or Italian seasoning

  • 1⁄4 c chopped fresh parsley

  • 1⁄4 c breadcrumbs

  • 1 egg, lightly beaten

  • 3 T extra virgin olive oil, plus more for drizzling

  • 1 c marinara sauce, home-made or store bought

  • 1 c sliced shiitake or button mushrooms

  • 1⁄4 c shredded parmesan

  • Kosher salt and black pepper

  • Fresh basil leaves

Trim and slice eggplant lengthwise into 1⁄4” thick slices. Place on a wire rack on a sheet pan, sprinkle with salt, and let stand for 30 minutes.

Cover raisins with boiling water to plump for 10 minutes, then drain.

In a medium bowl, combine half the mozzarella, ricotta, fets, pine nuts, cinnamon, oregano, parsley, breadcrumbs, and egg. Stir to combine. Season with a little salt and pepper. Set aside.

Preheat the oven to 375 degrees. Pat eggplant slices dry with a paper towel and brush both sides of each with olive oil. Use a grill pan, grill, or large skillet to cook the eggplant slices until tender, about 3 minutes per side. I usually just use a skillet and a little extra olive oil. As they finish cooking, pile the slices on a plate to steam and soften a little more.

In the same skillet, heat one tablespoon of olive oil over medium heat. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until softened and they’ve released some liquid. Spread the marinara sauce evenly over the bottom of a pie plate. Sprinkle mushrooms on top of sauce.

Place 1-2 tablespoons filling at one short end of each eggplant slice and roll up tightly into a cylinder. Nestle the eggplant rolls in an even layer over the tomato sauce and mushrooms, seam side down.

Sprinkle the dish with remaining mozzarella and parmesan. Drizzle with more olive oil and sprinkle with pepper. Bake for about 30 minutes, until the cheese has melted and the sauce is bubbling. Garnish with basil.

MainCharlotte Pla