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Eggplant Rolls with Spicy Tomato Sauce Recipe

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This recipe for Eggplant Rolls with Spicy Tomato Sauce is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 garlic clove, minced
1/4 t. dried hot red pepper flakes
7 T. olive oil
1 1/2 # plum tomatoes, chopped
1/2 t. sugar
1 t. salt
1 (1 1/4#) eggplant
12 1/2 oz. ricotta (1 1/2 c.)
1 1/2 oz. finely grated Parmgiano-Reggiano (1/2 c.)
3 T. finely chopped fresh basil
1/4 t. black pepper
Directions:
Directions:
Cook garlic and red pepper flakes in 1 T. oil in a 2-quart
heavy
saucepan over moderate heat, stirring until garlic is golden,
about
30 seconds. Add tomatoes sugar and 1/2 t. salt and simmer,
uncovered, stirring occasionally, until slightly thickened 15 to
20
minutes.
Peel 2" wide strips of skin from opposite sides of eggplant.
Cut eggplant lengthwise into 8 (1/3" thick) slices. Brush both
sides of slices with 3T olive oil (total), then season with salt
and pepper.
Grill slices on a charcoal grill or in a panini maker. The
charcoal will give it a much better flavor. Cook until golden
brown and tender.
Assemble rolls:
Stir together cheeses, 2 T. basil, pepper and remaining salt.
Divide cheese mixture among slices (3 to 4 T per slice),
leaving a 1/8" border along edge. Roll up each slice,
beginning with a short end and serve rolls topped with sauce
and sprinkle with remaining basil.
Number Of Servings:
Number Of Servings:
4 (main course) or 8 (first course)
Preparation Time:
Preparation Time:
45 min.

 

 

 

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