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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Saturday, September 22, 2012

Eggplant Rollatini

Are you looking for low carb ideas? 
If so this is a great recipe for you.
If not, well just add homemade garlic bread like I did, DUH.
This eggplant dish is a totally perfect fall meal.  Gotta love warm, cheesy comfort food!
This is pretty much lasagna with eggplant instead of noodles and it is pretty good.
I won't lie, if you don't like eggplant (probably because of the texture) you won't miraculously like this recipe, because while there is a lot of cheesy goodness, it is also mostly eggplant.
Logan has been gone all week and this is one recipe I knew he would not go for, therefore this was a really good time to make it.
This is really quick and easy to put together, but it does take about an hour to cook in the oven. 
Also be careful not to cut the eggplant too thin, it softens really well in the first cooking process and many of my pieces were difficult to roll because they were too thin.  Other than that, this was a pretty easy meal that I'm sure all of you will try and report back, right?!?
ENJOY!

Eggplant Rollatini 
1 or 2 large Italian eggplants, cut lengthwise into eight total 1/2 in thick slices
S&P
1 cup homemade or store bought marinara sauce
1/2 cup part skim ricotta cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 garlic clove, minced
1 cup shredded part-skim mozzarella (4 oz)
Crusty bread, for serving (optional)

Preheat oven to 375.  Season eggplant with S&P; arrange on a parchment-lined baking sheet.
Cover baking sheet securely with parchment, then foil (I just used foil and it worked perfectly) and bake until eggplant is tender and pliable but NOT fully cooked, 10-12 min. 
Spread 1/4 cup marinara sauce on the bottom of a 2 quart baking dish.  
In a small bowl, mix together ricotta, Parm, egg, garlic, 1/4 tsp salt and 1/8 tsp pepper.
Pat eggplant dry with paper towels.  Dividing evenly, spoon ricotta mixture onto short end of eggplant slices, leaving a 1 in border on the end and a 1/4 in border on either side.  Starting at the short end, roll up slices; arrange in prepared dish, seam side down.  Top with remaining 3/4 cup marinara sauce. 
Cover dish with foil; and bake until eggplant is very tender, 50-60 minutes.  Uncover and sprinkle with mozzarella, bake until cheese is melted, 3-5 min.  Remove from oven and let cool 5 minutes before serving with bread, if desired, and topped with additional Parm. 

Serves 4.

2 comments:

  1. Yum! Looks amazing and I just took my last eggplant out of the garden!

    ReplyDelete
    Replies
    1. Awesome, I wish I had some fresh garden veggies! Let me know what you think :)

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