Vegitarian Eggplant Roll-ups Grilled

By marilyncardoza

Ingredients

• For the Spicy Tomato Sauce:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 small onion, finely chopped
• 1 small chili pepper, seeded and finely chopped
• 3 to 4 cloves garlic, finely chopped
• 1 bay leaf
• 1 teaspoon dried oregano or marjoram
• 1 cinnamon stick
• Salt and pepper
• 2 tablespoons tomato paste
• 1/2 cup chicken or vegetable stock
• 1 28-ounce can Italian crushed tomatoes
• A few leaves of basil, torn
• For the roll-ups:
• 2 medium-large firm eggplant, very thinly sliced lengthwise
• Salt
• EVOO – Extra Virgin Olive Oil, for brushing
• 1 large clove garlic, crushed
• 1/2 pound sliced spicy capicola ham
• 1 pound fresh ricotta cheese
• 1 egg yolk
• Freshly grated nutmeg
• 1 cup grated Parmigiano-Reggiano cheese
• A small handful flat-leaf parsley, finely chopped
• 1 pound fresh or smoked mozzarella, thinly sliced

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°F.

For the sauce, heat EVOO, 2 turns of the pan, in a medium saucepot or Dutch oven over medium-high heat. When oil is hot, add onions, chili pepper, garlic, bay, oregano or marjoram, cinnamon stick, salt and pepper. Cook until softened and add tomato paste, stir a minute more then add stock then crushed tomatoes and basil and simmer over low heat to thicken a little and combine flavors.
Step

Meanwhile, preheat cast-iron grill pan or broiler. Lightly salt and drain eggplant on paper towels. Heat an inch of EVOO in a small pot over medium heat with garlic to infuse oil then brush eggplant planks with EVOO. Grill or broil in batches, a few minutes on each side until charred and very tender. Let cool to handle.


In a small bowl, mix the ricotta cheese with the egg yolk, nutmeg, Parm and parsley. Pour half of the tomato sauce into the bottom of a baking dish.
Step

On each plank of eggplant arrange 2 thin slices of hot ham and spread with ricotta cheese mixture. Roll them up and set into the baking dish. Top with remaining sauce and place a slice of fresh mozzarella over each roll-up. Bake 30 minutes until cheese is bubbly.