Eggplant bundles (Involtini di melanzane) from Nella Cucina: More Italian Cooking from the Host of Ciao Italia by Mary Ann Esposito

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on July 07, 2018

    Very nice. I wanted to make something a little lighter than a typical eggplant parmesan and this fit the bill. I fried the eggplant 1 minute per side after salting and that seemed to do the trick to soften them up enough to roll, although some did still split. One quibble with the recipe is that it did not specify what temperature to bake it at in the oven; I chose 375F and that worked for 25 minutes. I also removed the foil for the last 5 minutes so that the top would brown slightly, and served it with a spicy tomato sauce on the side.

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