Eggplant and Pine Nut Rolled Lasagna

By surethingjoemayo

Ingredients

• Variation Ideas:
• 8 Lasagna Noodles
• 1 Eggplant
• Olive Oil
• Salt
• Black Pepper
• 2 + Cups Marinara Sauce (your favorite)
• 2 Slices Bread, toasted (or prepared breadcrumbs)
• Pine Nut Spread
• 1 Cup Pine Nuts
• 1 Tbs Water
• 1/2 tsp White Wine Vinegar, or lemon juice
• 1 tsp Dried Italian Herbs
• 1/4 – 1/2 tsp Salt
• Add 1/3 Cup of Sun Dried tomatoes to pine nut spread
• Add 1 Cup of sauteed spinach when filling
• Add fresh baby spinach leaves when filling
• Add 1 Cup of sauteed mushrooms when filling
• Add strips of sauteed summer squash when filling

Details

Servings 4

Preparation

Step 1

Boil noodles in salted water until al dente. Drain and lay out the noodles on a cookie sheet, lightly spraying with oil so that they do not stick. Set aside.
Peel eggplant. I find the easiest way to do this is to cut off both ends and use the edge provided to get your vegetable peeler started. I’ve found it difficult to get the peeler to cut the skin otherwise.
Place the eggplant upright on the cutting board. Slice the eggplant in long, thin vertical slices. Then slice each of these in half again, also vertically. Sprinkle with salt and pepper.

In a large non-stick or cast-iron skillet, begin browning the eggplant strips in olive oil, 2-3 Tbs a batch (or more). When strips are very tender and nicely browned on both sides, set aside.In the hot skillet you cooked the eggplant in, add the pine nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Add the pine nuts to the work bowl of a food processor. Grind the nuts as well as you can, then add the remaining ingredients for the pine nut spread. Process until well combined.

Toast the bread and process into breadcrumbs.

Preheat oven to 400º F.

Assembly

Spread a little pine nut spread ontp each noodle. You don’t need a lot, it’s very rich! Add eggplant strips, as well as any other filling.

Roll up each noodle and place in your baking dish(es) seam-side down. Cover generously with sauce.

Top with breadcrumbs and bake for 20-25 minutes. Since everything is already cooked, they just need to heat up and slightly brown. If you’re baking them in individual gratin dishes as shown here, place all the dishes on a baking sheet for easier removal from the oven. Serve immediately!