Eggplant Rollatini

By ctaubenheim

Ingredients

• 3 medium sized eggplants (about 4 lbs total)
• sea salt and fresh ground black pepper
• vegetable spray
• 32 oz ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella
• 8 Tbsp grated parmesan
• 3 Tbsp grated toasted pine nuts
• 20 basil leaves, chiffonaded
• extra virgin olive oil, for drizzling
• 2 cups fresh tomato sauce
• TOMATO SAUCE
• 1/2 cup extra virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• sea salt and freshly ground black pepper
• 2 (32oz) cans crushed tomatoes
• 2 dried bay leaves
• 4 Tbsp unsalted butte, optional

Details

Preparation time 45mins
Cooking time 240mins

Preparation

Step 1

Preheat the grill pan and preheat the oven to 375. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2 inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10-15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill 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. Remove slices from the grill pan and allow to cool. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 Tbsp of parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix. Place a Tbsp of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13x9 inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 Tbsp of parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra virgin olive oil.

TOMATO SAUCE
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5-10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 Tbsp at a time to round out the flavors. Add 1/2 of the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. (Makes 6 cps)