Tired of eggplant recipes yet? I feel like it’s been the main ingredient in many of my dishes lately. Tis the season, I guess…but either way, they’re great to have, and even better when they’re healthy like this one.
I recently made this and it was delicious…skipped the frying and breading and busted out the grill pan…
Feel free to sub lowfat cheese for the real thing. Another great idea would be to add spinach or kale to the filling, although the fresh basil was enough to add lots of flavor. I only had one eggplant, which made 8 rolls, so doubling the recipe would be a good idea if you’ve got several mouths to feed.
Use the last of your bounty to make this soon!
extra virgin olive oil
salt and pepper
2/3 cup ricotta cheese
2 tablespoons grated pecorino romano cheese
fresh basil, torn
crushed red pepper
1 cup grated mozzarella cheese
Preheat oven to 375 degrees. Cut ends off eggplant, then slice lengthwise as thin as you can. Add a little salt and let sit in a colander for at least 15 minutes to drain.
Heat a grill pan and add a little oil. Rinse eggplant and pat dry, then season with salt, pepper and garlic powder. Grill on both sides and set aside.
In a bowl, mix ricotta cheese, pecorino romano, egg, about 1/4 cup basil, salt, pepper, and a little crushed red pepper. Spread a little marinara on the bottom of a baking pan. Take one piece of eggplant and spoon a little of the cheese mixture on one end. Carefully roll until it reaches the other end. Place in baking dish. Repeat with all eggplant slices.
Top eggplant rolls with marinara, then mozzarella cheese, followed by a little basil. Bake for 20 minutes.