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Egplant Rollatini
Ingredients:
2 large eggplants
2 large eggs, beaten
32 ounce container of ricotta (part skim, if you're feeling virtuous)
1 cup shredded mozzarella (see above)
1 cup grated Parmesan or Romano
(Let's be honest: use as much or as little mozzarella and Parmesan as your palate demands)
Spaghetti sauce – home made or jar
Salt and pepper
Basil leaves – optional (as much as I love basil I don't add it to eggplant rollatini. I
prefer the gentler version without.)
Preheat over to 350 degrees. Cut the eggplants the long way into 1/2 inch slices. (Picture
them being rolled over the filling and you'll visualize what I mean.) Arrange slices on a
rack over a baking sheet. Sprinkle with salt and set aside for 30 minutes. (The salt will
draw out the bitterness.) Rinse. Pat dry. Add dried eggplant slices to preheated grill pan.
Grill about 5 minutes until lightly browned on both sides. Remove. Cool.
Beat eggs in a large bowl. Add ricotta, mozzarella, 3 T Parmesan or Romano. Gently blend.
If you want to add basil, now's the time.
You're going to roll about a tablespoon or two of cheese filling in each of the grilled
eggplant slices. Take filled slices (tightly rolled, btw) and arrange them in a baking
dish that's been greased with olive oil. Ladle spaghetti sauce over the top. Season with
salt and pepper and the remaining grated cheese.
Bake for 20-25 minutes. Keep an eye on it so the cheese doesn't brown. Melted is good.
Light golden is even better. Brown? Not this time.
Enjoy.
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