Involtini Recipe – Eats Now

Name: Involtini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total); 3/4 cup olive oil, or as needed; 8 ounces feta cheese, crumbled; 1/2 cup pine nuts; ⅓ cup raisins, soaked in hot water for 10 minutes until plump, then drained; 1/4 cup extra virgin olive oil, more for drizzling; 2 tablespoons bread crumbs; 1 garlic clove, peeled and minced; Finely grated zest of 1 lemon; 1 1/2 teaspoons dried mint; 2 tablespoons chopped Italian parsley leaves; 1 large egg, beaten; Salt and freshly ground black pepper; 2 1/2 cups drained canned crushed tomatoes; 1 large ball fresh mozzarella in 1/4-inch slices

Servings: persons

3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
3/4 cup olive oil, or as needed
8 ounces feta cheese, crumbled
1/2 cup pine nuts
⅓ cup raisins, soaked in hot water for 10 minutes until plump, then drained
1/4 cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 1/2 teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 1/2 cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices

1
Heat oven to 375 degrees.
2
Place a ridged cast-iron skillet or other heavy skillet over medium-high heat.
3
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.
4
Set aside and allow to cool.
5
In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley.
6
Mix in egg, and season to taste with salt and pepper.
7
Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice.
8
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).
9
Pour crushed tomatoes on top of eggplant rolls.
10
Arrange mozzarella slices in a line lengthwise down center of pan.
11
Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
12
Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes.
13
Remove from heat and allow to stand 5 to 10 minutes.
14
Serve hot.

1152

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total), 3/4 cup olive oil, or as needed, 8 ounces feta cheese, crumbled, 1/2 cup pine nuts, and more.

Yes, Involtini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Involtini

How did you like this recipe?

Frequently Asked Questions