Eggplant Rollatini

By mrslopes

You can salt and drain the eggplant slices before cooking if you like. Be sure to pat dry before frying.

Ingredients

• SAUCE:
• 1 Tbs. olive oil
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• One 14 1/2-ounce can whole peeled tomatoes, undrained
• 3 Tbs. tomato paste
• 1/4 tsp. salt, or to taste
• 2/3 cup heavy cream
• FILLING:
• One 15-ounce container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 3 Tbs. grated parmesan cheese
• 1 clove garlic, minced
• 1/8 tsp. ground pepper
• Oil for frying (optional method)
• 2 to 3 medium eggplants, unpeeled (each about 7 inches long)

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 375*F. To prepare the sauce, in a 2-quart saucepan, heat the 1 Tbs. oil over medium-high heat. Add the onion and 2 cloves minced garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes, with liquid, breaking them up with the back of a spoon. Stir in the tomato paste and 1/4 tsp. salt. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Place sauce in a blender. (A blender is better than a food processor for this recipe, but if you only have a processor, that will do; just ge the sauce as smooth as possible.) Cover and blend until smooth. Return to pot and stir in cream; set aside.
2. Meanwhile, for the filling, in a medium bowl, stir together the ricotta, mozzarella, parsley, parmesan, 1 clove minced garlic, and the pepper; set aside.
3. Cut the eggplants lengthwise into 12 slices (1/8 to 1/4 inch thick). Discard the end slices that are mostly skin. Cook the eggplant slices by frying them in oil (which they soak up like a sponge) or broiling them. The cooking method doesn't matter; it's just important that the eggplant be completely cooked, because it doesn't soften more in the baking.
4. Place 3 Tbs. of the filling on the thick end of each of the eggplant slices;; roll to completely encase the filling.
5. Pour 1 cup of the sauce into the bottom of an 11 x 7 x 1 1/2-inch baking dish (or a 9-inch square baking dish). Place the rolls, seam down, into the dish. Top with the remaining sauce. Bake, uncovered, 15 minutes at 375*F, or until cheese is heated through and slightly runny.

VARIATION: Broil the eggplant, omit the cream from the sauce (it tastes good even without the cream), and use part-skim ricotta and mozzarella.