Eggplant Rolatini
Stuffed With Spring Vegetables
In A Basil Tomato Sauce
INGREDIENTS
- 1 Cooking spray (1st time)
- 2 Eggplants (medium) (uncooked) (tops & bottoms removed) & sliced
lengthwise into four 1/4-inch-thick long slices each - 1 t Olive oil
- 2 Garlic (large clove) (sliced) (about 2 T)
- 2 C Tomatoes (canned) (crushed)
- 2 T Basil (fresh) (torn)
- 1 Cooking spray (2nd time)
- 1/4 C Onion (minced)
- 1 Zucchini (diced small) (uncooked)
- 1 Garlic (1 large clove) (chopped)(about 1 T)
- 1/2 C Ricotta cheese (part-skim)
- 1/2 C Parley (fresh) (chopped)
- 2 T Basil (fresh) (chopped)
- 3 T Parmesan cheese (grated) (divided )
- 1 Egg (large)
- 1/4 t Table salt
- 1/4 t Black pepper (freshly ground)
DIRECTIONS
- 1. Pre-heat oven to 450ºF & coat a baking sheet with cooking spray.
- 2. Lay eggplant in a single layer on prepared baking sheet & lightly coat tops with
cooking spray. - 3. Bake, flipping once, until golden brown, about 10 minutes per side.
- 4. Remove from oven & set aside.
- 5. To make sauce, place oil in a medium saucepan over medium-high heat.
- 6. Add sliced garlic & saute until it begins to brown (about 1-2 minutes).
- 7. Add crushed tomatoes & stir to combine & reduce heat to low.
- 8. Add torn basil & stir to combine & simmer for 10 minutes.
- 9. Cover & remove from heat & set aside.
- 10. To make filling, coat a large non-stick skillet with cooking spray & heat over
medium-high heat. - 11. Add onion & zucchini & saute until onion starts to brown (5 minutes).
- 12. Stir in chopped garlic & cook 1 minute more & then spoon onion mix into a small
bowl to cool. - 13. In another bowl, combine ricotta, parsley, chopped basil & 2 T of Parmesan & stir
to combine. - 14. Add cooled onion mix & stir to combine.
- 15. Add egg, salt & pepper & stir to combine.
- 16. To make rollatini, reduce oven to 400 F.
- 17. Spoon 3 T of sauce in the bottom of an 8 X 8 inch glass or non-stick metal baking
dish & swirl to coat the bottom with sauce. - 18. On a clean cutting board, place 1 slice of eggplant.
- 19. Place 2 T of filling at the narrow end of the eggplant & roll it up.
- 20. Place in prepared baking dish, seam side down & repeat with remaining eggplant
slices & arrange them in a single layer in the dish.
- 21. Spoon remaining ½ C of sauce & remaining Tablespoon of Parmesan over eggplant.
- 22. Bake until sauce bubbles about 10 – 15 minutes.
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NOTE
Yields 2 pieces of Rollatini per serving.
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