1000 Vegetarian Recipes-Eggplant Rollantini

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* Exported from MasterCook *

 

Eggplant Rollantini

 

Recipe By : 1000 Vegetarian Recipes- Gelles

Serving Size : 1 Preparation Time :0:00

Categories : *To Be Posted 1000 Vegetarian Recipes

Cookbook

Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 -3 medium eggplants, unpeeled -- each about 7 " long

salt

 

SAUCE

1 tablespoon olive oil

3/4 cup chopped onion

2 cloves garlic -- minced

1 14 1/2 oz can whole peeled tomatoes -- undrained

3 tablespoons tomato paste

1/4 teaspoon salt -- or to taste

2/3 cup heavy cream

 

FILLING

1 15 oz container ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup chopped fresh parsley

3 tablespoons grated parmesan cheese

1 clove garlic -- minced

1/8 teaspoon pepper

oil for frying (optional method)

 

1. Cut the eggplants lengthwise into 12 slices (1/8 - 1/4 inch thick).

Discard the end slices that are mostly skin. Salt each slice lightly and

place in a colander to drain while you cook the sauce.

2. To prepare the sauce: In a 2 qt. saucepan, heat the 1 tablespoon oil

over med-high heat. add the onions and 2 cloves minced garlic; cook,

stirring, until softened, about 2 minutes. Add the tomatoes, with liquid,

and break them up with the back of a spoon. Stir in the tomato paste and

1/4 teaspoon salt. Bring to a boil. reduce the heat and simmer, uncovered,

20 minutes, stirring occasionally. Place sauce in a blender. Cover and

blend until smooth. Return to pot and stir in the cream. Set aside.

3. While the sauce is simmering, preheat the oven to 375º and prepare the

filling. In a medium bowl, stir together the ricotta, mozzarella, parsley,

parmesan, 1 minced garlic clove, and the pepper. Set aside.

4. Rinse the salt off each slice of eggplant. Pat dry. Cook the eggplant

by frying them in oil (which they soak up like a sponge) or broiling them.

The cooking method doesn't matter. it's important that they be completely

cooked because they will not soften more in the baking.

5. Place 3 tablespoons of the filling on the thick end of the eggplant

slices. Roll to completely encase the filling.

6. Pour 1 cup of the sauce into the bottom of a 10 3/4 x 7 x 1 1/2 inch

baking dish. (if you don't have this size, use a 9 inch square) Place the

rolls seam down into the dish. Top with remaining sauce. Bake uncovered,

15 minutes at 375º or until cheese is heated through and slightly runny.

 

variation: Broil the eggplant, omit the cream for the sauce, and use part

skim ricotta and mozzarella

 

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