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