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Gallery Eggplant Involtini with Fresh Tomato Sauce Credit: Marcus Nilsson Recipe Summary prep: 35 mins total: 1 hr 40 mins Servings: 4
Ingredients Involtini 2 large eggplants (about 2 pounds total) Kosher salt and freshly ground pepper 1/4 cup dried currants Boiling water, for soaking 6 ounces fresh mozzarella 1/2 cup full-fat ricotta 2 ounces feta, crumbled 1/4 cup pine nuts, toasted and roughly chopped Pinch of ground cinnamon 1 tablespoon fresh oregano or marjoram, finely chopped 1/2 cup packed fresh parsley leaves, finely chopped 1/2 cup fresh breadcrumbs 1 large egg, whisked 1/4 cup extra-virgin olive oil, plus more for drizzling Vegetable oil, for brushing Fresh basil leaves and crusty bread, for serving (optional) Fresh Tomato Sauce 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 pounds tomatoes, coarsely chopped Kosher salt (we use Diamond Crystal) and freshly ground pepper...