Thursday, June 11, 2009

Eggplant Rollatini

  • 3 medium-sized eggplants (about 4 pounds total)
  • Sea salt and freshly ground black pepper
  • Can vegetable spray
  • 32 ounces ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded mozzarella, divided
  • 1/2 cup grated Parmesan
  • 3 tablespoons toasted pine nuts
  • 20 basil leaves, chiffonaded
  • 2 cups tomato sauce
  1. Preheat the grill pan and preheat the oven to 375 degrees.
  2. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant and cut eggplants lengthwise, into 1/2-inch thick slices.
  3. Arrange eggplant slices on rack; sprinkle with sea salt and set aside for about 10 to 15 minutes.
  4. Rinse off the salt from the eggplants with cold water and pat dry with a towel.
  5. Then place eggplant slices on the prepared grill until lightly browned on each side and tender(4 minutes).
  6. Remove slices from the grill pan and allow to cool.
  7. Meanwhile, in a large bowl mix the ricotta in with the eggs.
  8. Add 1/4 cup mozzarella, Parmesan cheese and toasted pine nuts and gently combine. Fold in basil until just combined. Do not overmix.
  9. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly.
  10. Place the eggplant rollatini into prepared 13 by 9-inch baking dish, seam side down.
  11. Continue with remaining eggplant.
  12. Evenly distribute any remaining filling and the tomato sauce on top of the eggplant rollatini.
  13. Season with salt and pepper and sprinkle with remaining mozzarella cheese.
  14. Bake for 20 minutes then remove from oven.
  15. Let set for five - ten minutes before serving.

Found On: Noodle Nights and Muffin Mornings