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Eggplant Involtini (and a substitute for Caciocavallo cheese)

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I've never made this dish and thought I'd give this recipe a try:
http://www.aubergines.org/recipes.php...

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?

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  1. What is the problem with provolone? That is what I'd have guessed was the best substitute. I think they're fairly similar, though I'd attribute more flavor to the caciocavallo, and of course there are different styles and varieties of each.

    1. I'd use either romano or provolone. If you can find a true Italian deli, they may stock Cacioavallo, it's a wonderful cheese.

      1. 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.