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Guest Blogging Post: L.S.’ Eggplant Rollatini

June 12, 2011

A few weekends ago, I got to spend time with my old friend L.S. Although we went to the same university, we didn’t meet until studying abroad. However, after the first day of talking non-stop, we realized that we were life long friends. After 12 years, we have been there for each other through some tough and happy times, despite living on different coasts. L.S. lives with her husband, and high school sweetheart, in Santa Monica. Transplanted New Yorkers, they sometimes miss their bagels, delis, and Italian food. However, knowing L.S. the beachy weather makes up for it! Here is the first in a series of recipes that she sent me, and all are inspired by her hometown.

Eggplant Rollatini

My husband is Italian and we both grew up in New York so when trying to eat more vegetarian meals I instantly thought of eggplant…and found this recipe in a Giada De Laurentis’ cookbook. I modified it because I didn’t have as much eggplant. I ate it with some angel hair pasta, and it was even yummier the next day.

Ingredients

  • 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 to 375 degrees F.

Cut the eggplants  into 1/2-inch thick slices, lengthwise. Arrange eggplant slices onto a rack placed on a baking sheet. Sprinkle with salt, and let sit for 15 minutes. Then place the slices on a sprayed grill pan for 4 minutes and flip.

Beat the eggs, then mix in the ricotta and add the mozzarella, half the parmasean, and pine nuts.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place in a baking dish seam side down. When done, drizzle with tomato sauce. Sprinkle the rest of the f Parmesan cheese and bake for 15 minutes. Serve with a drizzle of olive oil on top.

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