recipe by Jose Carles Farbregas, Executive Chef, Royal Isabela Golf Club
Cut the eggplant horizontally and soak in salted water to preserve whiteness.
To make the filling, blend together the mascarpone, goat cheese, ricotta, a drizzle of olive oil and salt and pepper to taste; set aside in the refrigerator.
In a mixing bowl, combine breadcrumbs, flour, eggs, basil and oregano. Coat eggplant slices on each side with breadcrumb mixture. Pan-fry slices for 1 minute on each side. Top each slice of eggplant with filling. Roll up and place in a baking pan.
Pour hot marinara sauce and shredded mozzarella over slices. Broil involtini until cheese is melted and filling is hot. Transfer to a serving plate and garnish with cinnamon basil.
Seis de Luberri Rioja, 2010