Tuesday, August 2, 2011

Eggplant Rollatini

Eggplant Rollatini
We are at the stage where summer vegetables are growing faster than we can eat them.  This old standby recipe has been around awhile-with many variations, it is one of those where everyone makes it with their twist. The ingredients just go so well together, you can't really fail.  In always trying to make something a little healthier I don't bread and fry the eggplant.  I opt for broiling or grilling the eggplant that has been drizzled with a little Balsamic Vinaigrette till it is tender.  I sprinkle a few whole wheat crumbs or panko on top for a little crunch.  It isn't the decadent breaded and fried version but it is good.   Since I do get complaints I will occasionally do the traditional breaded, fried style.  Lets face it most people will eat just about anything breaded and fried.  For regular weeknight dinners I try to keep it as healthy as possible.  I have also breaded the eggplant with whole wheat crumbs and baked them if  you want the breading but not the fat.  The breading and frying takes some time but without that this goes together quickly, and while it bakes you can get some other things done.

Italian seasoning
favorite red sauce
olive oil
balsamic vinegar

--Peel, slice eggplant lengthwise
--lay in single layer on cookie sheet
--drizzle with balsamic and oil
--broil or grill till tender (flip half way)
--mix: ricotta, eggs, Parmesan, seasoning to taste in a bowl
--simmer sauce with capers and chopped small ends of eggplant
--cover bottom of baking dish with sauce, spread cheese mixture on eggplant
--roll up and place in dish
--drizzle with more sauce
--sprinkle with more Parmesan & mozzarella
--add a few breadcrumbs and bake till heated through with cheese melted

chop  ends of eggplant to add to sauce
broil eggplant
ricotta, eggs, seasoning
add grated cheese
blend well 
spread eggplant with cheese and roll up
sauce simmered with capers and extra eggplant
top with sauce
sprinkle with cheeses and crumbs

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