Tuesday, March 27, 2012

Eggplant Parmesan Rollatini

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.

Please disregard the white pasty color of my skin. All that documenting inside at my internship doesn't exactly help me look sun-kissed.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of cheddar. Sprinkle with the Parmesan.
  6. 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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