Viewing post #1320520 by patrob
|Eggplant Parmesan Rollups
2 medium eggplants, sliced lengthwise into 1/4â€ thick strips
1 1/2 c marinara sauce
1 egg, lightly beaten
1 1/2 c ricotta cheese
1/2 c Parmesan cheese, finely grated
1/2 c mozzarella cheese, shredded
1 clove garlic, minced
small handful of basil, chopped
Preheat oven to 400 degrees.
Lay eggplant slices on a paper towel-lined pan.
Sprinkle eggplant with salt and let it sit for 15 min to draw out moisture.
Pat eggplant dry with paper towels and transfer to a large baking sheet.
Drizzle eggplant with olive oil and bake until pliable, about 8-10 min.
Stir ricotta, egg, garlic, 1/4 c Parmesan and 1/4 c mozzarella in a medium bowl until smooth.
Season to taste with salt and pepper.
When eggplant is still warm, but cool enough to handle, spread about 1 TBSP of filling onto each eggplant slice.
Sprinkle with torn basil and roll the eggplant.
Spread a thin layer of marinara in a casserole dish and lay roll-ups in the dish seam side-down.
Spoon more marinara over the roll-ups and sprinkle remaining cheeses on top.
Bake for 25-30 min, until the cheese is cooked through and the eggplant is tender.
Top with more basil and serve warm.
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