First up: eggplant rollatini, which kind of reminded me of
one of our favorites: zucchini parmesan casserole. Okay I guess the only similarities between the two are the use
of tomato sauce and mozzarella…and the fact that I loved them both! The recipe requires a few different steps and Real
Simple recommended not refrigerating for more than four hours to avoid any
separation of the ricotta mixture (I’m pretty sure it could sit a little longer
though). I did the prep work on a Sunday afternoon and then baked it when we
were ready for dinner. This was another one of those meals where we were pumped
for the leftovers.
One Year Ago: Green Beans with Tomatoes, Almonds, Feta, and Balsamic
Two Years Ago: Frozen Strawberry Squares
Three Years Ago: Stone Hearth Inn Pretzel Dip
Eggplant Parmesan Rollatini
from Real Simple March 2012
Ingredients:
-4 tbsp olive oil
-2 large eggplants (3 lbs total), thinly sliced lengthwise (about 16 slices total)
-kosher salt & black pepper
-1 1/2 cups marinara sauce
-2 large eggs
-1 (15 oz) container ricotta cheese
-2 tsp dried oregano
-2 cups grated mozzarella
-1/2 cup grated Parmesan
Directions:
1. Heat oven to 450F. Line two baking sheets with foil. Place eggplant slices on sheets and drizzle with olive oil (on both sides). Season with salt and pepper.
2. Bake the eggplant, rotating the sheets halfway through, until soft and beginning to brown (12-15 minutes). Allow to cool. Reduce oven temperature to 400F.
3. Meanwhile, in the bottom of a 9-inch baking dish, spread 1/2 cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and 1/4 tsp each of salt and pepper.
4. Place about 3 tbsp of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with remaining eggplant slices and ricotta mixture.
5. Pour the remaining sauce over the eggplant rolls and sprinkle with remaining mozzarella and Parmesan.
6. Bake for 20-25 minutes, until the cheese has melted and the sauce is bubbling. Allow to cool for 5 minutes before serving.
Eggplant Parmesan Rollatini
from Real Simple March 2012
Ingredients:
-4 tbsp olive oil
-2 large eggplants (3 lbs total), thinly sliced lengthwise (about 16 slices total)
-kosher salt & black pepper
-1 1/2 cups marinara sauce
-2 large eggs
-1 (15 oz) container ricotta cheese
-2 tsp dried oregano
-2 cups grated mozzarella
-1/2 cup grated Parmesan
Directions:
1. Heat oven to 450F. Line two baking sheets with foil. Place eggplant slices on sheets and drizzle with olive oil (on both sides). Season with salt and pepper.
2. Bake the eggplant, rotating the sheets halfway through, until soft and beginning to brown (12-15 minutes). Allow to cool. Reduce oven temperature to 400F.
3. Meanwhile, in the bottom of a 9-inch baking dish, spread 1/2 cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and 1/4 tsp each of salt and pepper.
4. Place about 3 tbsp of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with remaining eggplant slices and ricotta mixture.
5. Pour the remaining sauce over the eggplant rolls and sprinkle with remaining mozzarella and Parmesan.
6. Bake for 20-25 minutes, until the cheese has melted and the sauce is bubbling. Allow to cool for 5 minutes before serving.
