Eggplant Rollatini With Three Cheeses
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Feta Cheese1 large
Egg (beaten lightly)3 cup
Freshly Grated Parmesan1 tbsp
Lemon Juice (fresh)1 cup
Scallions (minced)Directions:
1
Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes
2
In a food processor chop fine the feta, add the ricotta, the egg, 1/2 cup of the Parmesan and the lemon juice and blend the mixture until it is smooth
3
Add 1/4 cup of the parsley and the scallion and process the mixture for 10 seconds
4
Transfer the eggplant slices to paper towels and pat them dry
5
Arrange one third of the eggplant slices in one layer on a jelly-roll pan, brushed with the oil, and brush the tops with the oil
6
Cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning them once and brushing them again with the oil, for 8 to 10 minutes, or until they are browned lightly on both sides
7
Transfer them to paper towels to drain and cook the remaining slices in the same manner
8
Put 2 tablespoons of the cheese mixture at a short end of each slice and roll up the slices to enclose the filling
9
Spread 1/4 cup of the sauce in a 10-by-7-inch baking pan and arrange the eggplant rolls in one layer on the sauce
10
Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 cup Parmesan
11
Bake the rollatini in a preheated 350 degrees F oven for 30 to 40 minutes, or until they are heated through, and sprinkle them with the remaining 1 tablespoon parsley