Eggplant Rollatini
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Sea Salt910 g
Ricotta Cheese2 large
Egg (lightly beaten)1 cup
Shredded Mozzarella8 tbsps
Grated Parmesan3 tbsps
Toasted Pine Nuts1 cup
Extra-Virgin Olive Oil1 small
Onion (chopped)2 cloves
Garlic (chopped)1 stalk
Celery (chopped)4 tbsps
Unsalted Butter (optional)Directions:
1
Preheat the grill pan and preheat the oven to 375 degrees F
2
Place a rack over a large baking sheet
3
Cut the 2 ends off the eggplant
4
Cut the eggplants lengthwise, into 1/2-inch thick slices
5
Arrange eggplant slices onto rack
6
Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants
7
Set aside for about 10 to 15 minutes
8
Rinse off the salt from the eggplants and pat dry with a towel
9
Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side
10
Remove slices from the grill pan and allow to cool
11
In a large bowl, beat eggs until lightly scrambled
12
Mix the ricotta in with the egg
13
Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine
14
Fold in basil just to combine
15
Do not overmix
16
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly
17
Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down
18
Continue with remaining eggplant
19
Evenly distribute the tomato sauce on top of the eggplant rollatini
20
Season with salt and pepper
21
Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes
22
When cooked, drizzle the top with extra-virgin olive oil
23
In a large casserole pot, heat oil over medium high heat
24
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes
25
Add celery and carrots and season with salt and pepper
26
Saute until all the vegetables are soft, about 5 to 10 minutes
27
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick
28
Remove bay leaves and check for seasoning
29
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors
30
Add 1/2 the tomato sauce into the bowl of a food processor
31
Process until smooth
32
Continue with remaining tomato sauce
33
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags
34
This will freeze up to 6 months