Eggplant Involtini Vegetarian Cannelloni

2 large eggplants, cut lengthwise into 1/4 inch slices

Salt and pepper

3 tablespoons olive oil

1 cup dry bread, rough crumbs

¼ cup parsley, chopped

2 tablespoons plumped, drained, and copped raisins

1 tablespoon walnuts, chopped

3 cloves garlic, minced

½ cup Cannelloni beans

¼ cup green olives, sliced

¼ cup apple juice

16 oz. diced tomatoes

Preheat a grill pan or oven at 450°. 

Lay the eggplant slices in a single layer on a clean the towel or paper towel.  Sprinkle both sides liberally with salt and let stand for at least 1 hour to allow the bitter juices to drain.  Rinse the eggplant slices under cold water and pat dry.  Brush the slices with 1 tablespoon olive oil and grill or bake on a parchment lined baking sheet until slightly charred and tender, about 3 minutes per side on the grill or 15 minutes in oven.

Combine the bread crumbs, parsley, raisins, nuts, beans, olives, and garlic.  Add 1 tablespoon olive oil and the apple juice and mix well.

Place 1 cooked eggplant slice on a flat surface.  Place about 1-2 tablespoon of filling at one end of the slice.  Flatten the filing slightly with the back of your spoon.  Roll the slice starting at the stuffing end and place the roll seam side down on a baking pan.  Repeat the procedure with the remaining slices and filling. 

For the sauce, sauté 1 minced garlic clove in 1 tablespoon olive oil. With the pans lid in one hand add the undrained can of diced tomatoes.  Immediately place the lid on top of the pan, to cover the tomatoes and keep them from splattering. Once the sauce has settled down, take the lid off and simmer, crushing the tomatoes with the back of the spoon.  When it has thickened slightly you are ready to spoon over the involtini. 

Bake the eggplant involtini at 400° for 15 minutes.