I really like eggplant, but for some reason I have never cooked with it before. After this recipe, I’m ready to find every eggplant recipe and try them all. Wonder if husband will mind??
This recipe is from Real Simple, March 2012.
No substitutions were made.
Eggplant Parmesan Rollatini
4 tblsp oilve oil
2 large eggplants (about 3 lbs total), sliced lengthwise (about 16 slices total)
1 1/2 c marinara sauce
2 large eggs
1 15oz container ricotta
2 tsp dried oregano
2 c grated mozzarella (8 oz)
1/2 c grated Parmesan (1.5 oz)
Heat oven to 450 degrees. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with 1/2 tsp salt and 1/4 tsp pepper.
Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400 degrees. – I only have one rimmed baking sheet, so this took me 3 rotations in the oven. I lined the baking sheet with parchment and discarded after each round.
Meanwhile, in the bottom of a 9×13 inch or some other 3-quart 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 salt and pepper.
Place about 3 tblsp 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 the remaining eggplant slices and ricotta mixture.
Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.