We love a good day basking in the sunshine at the park. Luckily, Tallahassee has a wonderful park named Tom Brown where we can do this. On Sunday, Michael and I took our picnic blanket and various reading materials and found a prime spot by one of the lakes.
For anybody who didn't know, Michael got his birthday present about a month early. A Kindle. Yep, his wife sure loves him!
In addition to our relaxing Sunday afternoon, we had a very fulfilling and wholesome dinner that night. Something I plan to make again in the near future.
I forget how much I really love eggplant...until I actually cook with it. And sometimes I forget how much I love ricotta. Man, it's good. Don't skimp on the good stuff, people...it makes a difference!
Eggplant Parmesan Rollatini
(adapted from Real Simple)
4 tbs. olive oil
1 large eggplant, sliced lengthwise (about 16 slices total)
kosher salt and black pepper
1 1/2 cups marinara sauce
2 large eggs
1 15 oz. container ricotta
1 tsp. oregano
1 tsp. parsley
1 tsp. rosemary
2 cups grated cheddar
1/2 cup grated Parmesan
- Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with salt and pepper.
- Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce oven heat to 400° F.
- Meanwhile, in the bottom of a 9X13 baking dish, spread 1/2 cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, parsley, rosemary, 1 cup of cheddar , and 1/4 tsp. each salt and pepper.
- Place about 3 tbs. of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
- Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of cheddar. Sprinkle with the Parmesan.
- Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for about 5 minutes before serving.
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