Photo Courtesy of Oceania Cruise Lines
Oceania Cruise Lines’ Executive Chef Kathryn Kelly sometimes makes her Eggplant Involtini Alla Parmigiana recipe without the meat on her “meatless Mondays,” and she loves the way the flavor of the smoky mozzarella comes through. Chef Kelly substitutes sautéed or grilled portabella mushroom pieces for the meat. Mortadella is one of her favorite meats – it reminds her of the great bologna and mortadella sandwiches that her grandmother used to pack for her lunch with her homemade white bread and mayonnaise (never store bought). In the summer, they used to add tomatoes and toast the bread for the perfect sandwich!
Eggplant Involtini Alla Parmigiana
(makes 12 rolls, serves 4 to 6)
2 large eggplants, each at least 7 inches long
Kosher or sea salt
Extra virgin olive oil
8 ounces ground veal
4 slices white bread, crusts removed, cut into 1/2-inch pieces
3 tablespoons whole milk
4 slices mortadella, each 1/8-inch thick, cut into 1/8-inch dice (about 1/2 cup)
4 slices mozzarella, each 1/8-inch thick, cut into 1/8-inch dice (about 1/2 cup)
21/2 tablespoons finely chopped garlic
1 large egg
1 teaspoon finely chopped fresh rosemary
1 cup coarsely grated Parmesan cheese
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
2 cups tomato sauce
6 thin slices smoked mozzarella cheese
For the eggplant: Cut both eggplants lengthwise into 1/8-inch-thick slices. Choose the 12 largest slices that are closest in size to one another. Reserve the remaining eggplant for another use.
Line 2 sheet pans with parchment paper. Sprinkle about 1 teaspoon of salt on each pan. Arrange the eggplant slices on the salt and sprinkle about 1 teaspoon of salt over the eggplant on each pan. Let sit for 30 minutes.
For the stuffing: In a large bowl, combine all of the ingredients. Using your hands, mix well until all of the ingredients are evenly incorporated.
To assemble: Prepare a medium-hot fire in a charcoal or gas grill, or preheat a two-burner grill pan over medium-high heat. Oil the grill rack or grill pan with canola oil. Preheat the oven to 375°F.
Using paper towels, blot the excess moisture from the eggplant slices, then lightly brush the slices on both sides with olive oil. Place on the grill rack or grill pan. Grill, turning once, until well marked on both sides and the slices are more pliable for rolling. This should take 2 to 3 minutes total. Transfer the slices to a work surface.
Spread half of the tomato sauce in the bottom of a 9-inch-square flameproof baking dish or other flameproof baking dish that will snugly accommodate the 12 rolls in a single layer.
Lay 1 slice of eggplant running vertically in front of you. Place about ¼ cup of the stuffing on the slice about 2 inches from the short end nearest you, shaping the stuffing so it is about 1 inch wide. Bring the end up over the stuffing, then roll up the slice, enclosing the stuffing completely. Place in the baking dish, seam side down. Repeat with the remaining eggplant and stuffing. Top with the remaining tomato sauce.
Bake until the eggplant is tender and the filling is hot, about 30 minutes. Remove from the oven and let rest for about 15 minutes. Turn the oven to broil.
To finish and serve: Top the rolls with the smoked mozzarella, draping 1 slice over every 2 rolls. Place under the broiler until the cheese is bubbling and lightly toasted. Serve directly from the baking dish, or divide among individual serving plates.
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