Eggplant Rollatini

Occasionally I will try to make a meatless dinner for my family.  Sometimes this doesn’t go over well because my nine year old son dislikes most veggies and my husband and daughter are both cut from the same carnivore cloth, but I still give it the old college try.  Last week I made a dish that all of them seemed to enjoy….eggplant rollatini.  I’ll give you a word of warning, I started this dish about two hours before I wanted it to be ready because there are several steps to it, but the final dish was super yummy!

Ingredients:

3 medium eggplants, sliced lenghtwise 1/3 inch thick

2 T plus 2 tsp sea salt

28 oz can peeled plum tomatoes

2 red bell peppers, roasted

2 large basil sprigs

4 garlic cloves, minced

2 tsp dried oregano

1/4 extra virgin olive oil

15 oz container of ricotta cheese

1/2 c mascarpone cheese

1/4 tsp nutmeg, freshly grated

1/2 c parmesan grated

 

Place eggplant slices on paper towels and sprinkle both sides with 2T of salt.  Allow slices to release bitterness (let set for 20-30 minutes).  Begin making your sauce by cutting tomatoes in large chunks, combine with peppers in a food processor and puree.  Heat a large pot over medium-high heat and add tomato puree.  Add basil, garlic, oregano and 1 tsp salt.  Bring to a boil and then reduce heat and then simmer 15-20 minutes.  Preheat oven to 350F.  Cover two large cookie sheets with aluminum foil and brush with olive oil.  Wipe excess salt off eggplant and gently squeeze out any moisture using paper towels.  Transfer eggplant to cookie sheets and bake about 15 minutes.  Allow eggplant to cool.  In a large bowl combine ricotta, mascarpone, nutmeg and remaining salt.  Transfer half of tomato sauce to 9X13 baking dish.  place 2-3 T of cheese mixute onto each eggplant slice and roll up.  Lay eggplant seam side down in baking dish.  Spoon remaining sauce over eggplant and sprinkle with parmesan cheese.  Bake for 20 minutes in oven and then let rest for 5 minutes before serving.

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