Involtini di Melanzane
1-1/4 cups seasoned breadcrumbs, loosely packed
Preheat oven to 450 degrees.
1 large eggplant, trimmed and sliced lengthwise 1/4-inch thick (about 8 slices)
3 tablespoons grated pecorino romano cheese
1/4 cup extra virgin olive oil
1 small onion, minced
1 tablespoon pine nuts
1/2 cup golden raisins
1-1/2 cups pasta sauce
3/4 cup water
Season sliced eggplant with salt.
Heat 1 tablespoon oil in a large nonstick skillet on Medium-High. Add half of eggplant slices; cook 3-4 min on each side until lightly browned and soft enough to roll. Remove from skillet. Repeat with 1 tablespoon more oil and remaining eggplant.
Reduce heat to Medium. Add remaining oil and onion; cook 1 min. Add pine nuts; cook 1 min. Add raisins and 3/4 cup water; simmer 1 min.
Combine onion mixture with breadcrumbs and 2 tablespoons cheese (mixture should be moist). Season with salt and fresh ground black pepper.
Place about 1/4 cup stuffing on the wide end of each slice of eggplant. Roll each slice, pressing down gently to pack stuffing.
It looks and sounds great but there are no details for how long it needs to bake (recipe finishes after preparing the rolls...);-( Thank you!
Anonymous, Location not stated.
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