Eggplant Involtini

The last few days, all we heard from the weather people was a snow storm is on the way.  In Long Island they predicted 3 inches of snow.  Well, once again they got it wrong.  Mother Nature had other plans.  A few flurries and the "storm" was over. 

After taking care of my dogs and doing a few chores around the house, I headed to the kitchen, gathered all my ingredients and was ready start cooking.

Today I'm preparing Eggplant Involtini.  Don't be intimidated by the name.  It's a fancy title for eggplant rolled with gooey cheese that is baked.  The recipe might sound complicated and time consuming, but I promise it is super easy.  The filling takes no time to mix together.  Assembling is fun and quick.  If you're a fan of eggplant, you'll enjoy this dish.

                           Eggplant Involtini

ingredients:
1 large eggplant, cut lengthwise into 1/2 inch slices
1/2 cup bread crumbs
1 24 ounce can diced tomatoes
3 garlic cloves, minced
1 small shallot, minced
2 tablespoons pine nuts
4 tablespoons fresh basil, chopped
2 tablespoons aged balsamic vinegar
1/4 cup fresh italian parsley, chopped
1 teaspoon italian seasoning
bocconcini (small mozzarella balls)
olive oil
kosher salt
                                  

directions:
Lay your eggplant slices on a wire rack on top of a baking sheet in a single layer ~ salt both sides and let stand for an hour for the juices to drain.

Preheat broiler. Rinse eggplant and dry well. Brush both sides with olive oil and broil until lightly browned and soft, approximately 8 minutes.

Now change your oven setting to 350 degrees.  In a large bowl combine breadcrumbs, garlic, shallots, pine nuts, basil, italian parsley, balsamic vinegar, italian seasoning and 1 cup of the diced tomatoes and mix well. 

In a roasting pan add the remainder of the tomatoes and set aside.

Place one slice of eggplant on a cutting board and place a heaping tablespoon of the filling at one end.

Start rolling the eggplant slice at the side where the filling is and add a bocconcini.

Finish rolling up and place seam down in the roasting pan. 

Repeat with remaining eggplant.

Bake 20-30 minutes until the cheese begins to melt.  Serve hot or at room temperature.

This is the perfect dish for a vegetarian with a side salad and green vegetable.  It can also be served as a side dish to many entrees.  Since I have dental issues at the moment and need to stick with soft food, this is dish works great for me!  If you are a cheese lover, try adding some ricotta.  Be creative and make this your own.  If there are ingredients you don't like, leave them out or switch them up.  Cooking should be fun.  Remember, we eat with our eyes first.

Max and Prince are always close by.

* Lidia Bastianich Hand Painted Stoneware is my choice of bakeware.

Enjoy and Bon Appetit!


** the secret ingredient is lots of love ღ