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This recipe for EGGPLANT ROLLATINI WITH TOMATO BASIL, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorelei Battram
Added: Monday, November 24, 2008


3 sprays cooking spray
2 medium eggplant, raw, tops and bottoms removed, sliced lengthwise into four 1/4 inch thick long slices
1 tsp olive oil
2 large garlic cloves sliced, about 2 T
2 c canned crushed tomatoes
2 T basil, fresh, torn
1 spray cooking spray
1/4 c minced onion
1 small zuchinni, diced
1 large garlic clove
1/2 c part skim ricotta cheese
1/2 c parsley, freshed, chopped
3 T grated parmesan cheese, divided
1 large egg
1/4 tsp table salt
1/4 tsp black pepper

Preheat oven to 450. Coat a baking sheet with cooking spray.
Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray. Bake, flipping once, until golden brown, about 10 min per side. Remove from oven and set aside.
To make sauce, place oil in a medium saucepan over med - high heat. Add sliced garlic; saute until it begins to brown, about 1 to 2 min. Add crushed tomatoes; stir to combine and reduce heat to low. Add torn basil, stir to combine and simmer for 10 min. Cover, remove from heaat and set aside.
To make filling, coat a large nonstick skillet wisth cooking spray; heat over med to high heat. Add onion and zucchini; saute until onion starts to brown, about 5 min. Stir in chopped garlic and cook 1 min more; spoon onion mixture into a small bowl to cool. In another small bowl, combine ricotta, parsley, chopped basil and 2 T of parmesan; stir to combine. Add cooled onion mixture; stir to combine. Add egg, salt and pepper; stir to combine.
To make rollatini, reduce oven to 400. Spoon 3 T of sauce in bottom of an 8 x 8 inch glass or nonstick metal baking dish and swirl to coat bottom with sauce. On a clean cutting board, place 1 slice of eggplant . Place 2 T of filling at the narrow end of eggplant and roll up; place in prepared baking dish; seam side-down. Repeat with remaining eggplant slices; arrange in a single layer in dish. Spoon remaining 1/2 c of sauce and remaining T of parmesan over eggplant. Bake until sauce bubbles, about 10 to 15 min.




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