Ingredients
3
eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
¾
cup olive oil, or as needed
8
ounces feta cheese, crumbled
½
cup pine nuts
⅓
cup raisins, soaked in hot water for 10 minutes until plump, then drained
¼
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 ½
teaspoons dried mint
2
tablespoons chopped Italian parsley leaves
1
large egg, beaten
Salt and freshly ground black pepper
2 ½
cups drained canned crushed tomatoes
1
large ball fresh mozzarella in 1/4-inch slices
Preparation
- Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. 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. Set aside and allow to cool.
- In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
- Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. 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).
- Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
- Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.