Sunday, June 11, 2006

Eggplant Rollatini

Tonight for dinner I made Eggplant Rollatini. It is a recipe from Giada de Laurentiis's show on the Food Network.

My changes: I didn't use a fresh homemade tomato sauce- I used a roasted garlic marinara sauce. I didn't have any mozzarella cheese, so I skipped that. And I halved the recipe.

I liked it a lot, especially with the pine nuts. I liked that the eggplant was grilled. I enjoy using my grill pan, so that was fun. I had wanted the cheese filling to be a bit thicker but that probably is what the mozzarella cheese would have done. I would eat this again. XX, however, did not enjoy this method of eating eggplant and did not really like it. I will not make it again, as a result. But it's good! :)

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
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce

Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Yield: 6 servings

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