The first time I tasted involtini was some months ago in one of the small restaurants in Little Italy in New York. We were thirsty and hungry and tired from all the strolling through the streets and the smell in the air around this restaurant made us stop, sit and wait impatiently for all the tasty homey food we ordered. I do not remember the name of the restaurant, but I remember very well the taste of the eggplant involtini - the thin slices of eggplants wrapped arond a ricotta and goat cheese stuffing. Here is my interpretation of the recipe:
