Involtini

I'm amazed at how many commenters put their own spin on it before trying the original. I made it exactly as I was told and it was delicious. The flavor of the mint, raisins, pine nuts, and lemon zest added up to a "what IS that" effect that I fear a more complex tomato topping would have overpowered. I really encourage anyone to try this recipe as written before making substitutions.

forgot to say, I roasted the slices at 475 rather than pan frying - much faster & easier.

This is a fabulous dish that I've made many times for big groups. To save time, you can simply layer it as a casserole: Put a bit of the tomatoes in the bottom of the dish, then layer the eggplant and feta filling. Top with tomatoes, then mozzarella slices. If doing it this way, you might want to peel the eggplants so the skin doesn't pull your slices apart as you serve.

made this as is & thought it was delicious. The filling is highly seasoned and you don't need a seasoned tomato sauce with it; it's good with the contrast of the plain tomatoes and mild mozzarella. I served with just a salad but next time I'd serve a mild rice pilaf or orzo with it.

Slap-your-brains-out good. Best thing I've made in years.

I haven't prepared this delish sounding dish yet, but when I do, I'll be using my 'griddler' to cook the eggplant. Many people have Panini grills and they are wonderfully quick for grilling all kinds of veggies. I always grill eggplant this way. Well, my unit has removable grills which I put into the dishwasher. So if you have one of these grills, you'll get more use out of it for peppers, onions, squash, tomatoes, etc. Ah, versatility!

I find that ricotta salata, which is firm but can be grated or crumbled, is a good substitute for feta, if you want the texture but not the flavour.

Does anyone know if this can be frozen ahead without the cheese and then baked off at a later date?

I made this tonight. I cut the long eggplants in half horizontally and made thin vertical slices. I layered them with the stuffing between eggplant slices
rather than rolling. Started with a thin layer of the tomato, then eggplant, filling, eggplant, tomato and cheese. Absolutely delicious.

I substituted capers for Raisins & quinoa for breadcrumbs. Deelish!

Would it work to brush slices with oil and roast them in a hot oven, flipping? Or broil? That way you can cook multiple slices at the same time.

Add lamb and season the tomatoes.

Just finished dinner. This is great and I thank you for it! I broiled my first slices so made much smaller voltinis. It was fine. Then I used larger baked slices in a single serving baking dish to see how that would work. Fine. Then, 'listening' to another poster in regard to layering like a lasagna, I used an 8oz ramekin to create a single serving lasagna using only the eggplant and feta mix, topping it with tomato sauce and moz. Whoa! Thx to that poster! It's all good.

You might explore French or Bulgarian fetas, both are milder and creamier.

Made this last night. It was really good! For the sauce, I sautéed garlic & crushed red pepper, then added the crushed tomatoes, basil, oregano and red wine. Simmered while prepping everything else. Can't imagine what this would've tasted like w/ tomatoes straight out of the can. I didn't have mint on hand, so omitted it entirely. Forgot to put the raisins in, so when the dish was almost done, I sprinkled the raisins on top and let them brown. They added great flavor contrast.