Eggplant Involtini (and a substitute for Caciocavallo cheese)
I've never made this dish and thought I'd give this recipe a try:
I've never had Caciocavallo cheese and I don't think I've ever seen it in a store. Google consensus seems to be a Provolone as a substitute, but that doesn't seem right to me, given how the cheese is made.
Any ideas? Or thoughts about a good eggplant involtini?
Scamorza, dried mozzarella, or slicing provolone that you get at your local deli counter should work just fine. All 3 of these cheeses will melt with the consistency that you want. You need a relatively low-moisture cheese for your recipe so that you don't serve up aubergine soup. (If it does turn out soupy, just allow it to cool for a while before serving). Some of the liquids will get absorbed during that time.