Eggplant Involtini
Ingredients
- 550 grams eggplants (about 2 medium eggplants)
- 3/4 cup olive oil
- 10 grams garlic (1 large clove), grated
- 160 grams raw cashew nuts (about 1 cup)
- 200 grams farro perlato (about 1 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 15 grams flat-leaf parsley, minced
- 2 1/2 cups basic tomato sauce
- 1/2 cup water
- 2/3 cup panko
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