Involtini di Melanzane

(2 votes)

1-1/4 cups seasoned breadcrumbs, loosely packed
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

Preheat oven to 450 degrees.

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.


Comments:

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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