Monday, July 23, 2012

Eggplant Rollatini

Got this recipe off The Chew, one of my favorite daytime shows I always record to watch after work.

  • 2 Eggplants (sliced lengthwise into 1/4-inch-thick pieces)
  • 1/2 cup Olive Oil
  • 1 cups Ricotta
  • 1/2 cup Basil
  • 2 cloves Garlic, minced
  • 3 sprigs Thyme, chop up the leaves only
  • Zest of 1 Lemon
  • Salt and Freshly Ground Pepper
  • 1/4 cup Parmigiano Reggiano plus extra to garnish
  • 2 cups Tomato Sauce
  • 1 egg
  • 1/2 cup mozzarella, shredded

  1. Preheat oven to 350
  2. Season the eggplant with salt and pepper
  3. Add 2 tbsp olive oil to pan over medium high heat. Add eggplant once oil is heated up and cook on both sides until golden brown.
  4. In a medium bowl combine ricotta, parm, basil, thyme, garlic, lemon zest, egg and season with salt and pepper
  5. Spread sauce on the bottom of casserole dish.
  6. Spoon ricotta mixture onto eggplant slices and roll up and place on top of sauce
  7. Spoon sauce over eggplant in casserole dish
  8. Add sliced mozzarella on top and bake 25-30 minutes.
  9. Garnish with basil and parmesan.

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