Eggplant Involtini with Feta

This dish is a classic in our house: I love serving it to company or just popping a couple from the fridge into the microwave for a last-minute dinner alone. It's a great alternative to lasagna, and gluten-free to boot. Eggplant Involtini with Feta adapted from Nigella Lawon

2-3 large eggplants, cut lengthwise in thin slices 3 cups (about 1 jar) tomato sauce 2 cups crumbled feta cheese plus extra for topping 1 cup grated parmesan plus extra for topping 1/2 cup walnuts, finely chopped 1/2 cup raisins, soaked in hot water for 10 minutes (optional) 1/2 cup black or kalamata olives, sliced 4 tbsp olive oil 1 garlic clove, crushed or finely chopped zest from 1 lemon a good pinch of dried mint 2 Tbsp parsley 1 egg

Brush the eggplant slices on both sides with olive oil and grill or roast them in a 400-degree oven until soft, about 10 minutes per side.

Mix all filling ingredients in a large bowl and stir to combine. Put about a tablespoon of filling on each eggplant slice and roll it up firmly. Use a toothpick to hold in place, or just ensure that the edge is tucked underneath the roll to prevent it from coming undone.

Layer the slices in a 9x13 dish, and cover with tomato sauce. Top with any remaining filling, or extra cheese if you have. Bake at 375 degrees for 25-30 minutes. The involtini should be served warm (lukewarm according to Nigella, but I prefer them warm).