Thursday, September 1, 2011

Ricotta Eggplant Rolls

With a surplus of eggplant in my garden I've been looking for some new recipes. I happened up a recipe for Ricotta Eggplant Rolls and thought that I'd try to lighten it up a bit. Here's my version and it is just as delicious!

If you choose to make your own marinara sauce here's the recipe. Otherwise just use 1 jar of prepared sauce.
  • 1/2 cup vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes in puree
  • 1 (10 ounce) can tomato sauce
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
Directions Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.

Eggplant Rolls
  • 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
  • 1 cup fat free ricotta cheese
  • 2 cups shredded mozzarella cheese, divided 
  • 1 cup grated Parmesan cheese, divided 
  • 3/4 cup chopped fresh parsley fresh parsley, for garnish (optional)
  1. Brush eggplant slices with olive oil and broil for 5 minutes. Remove from oven and let cool till you can handle them.
  2. Preheat the oven to 400 degrees F (200 degrees C). Brush olive oil
  3. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish.
  4. In a large bowl, stir together the ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese and parsley.
  5. Spread 1 to 2 tablespoons of the cheese mixture onto one end of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Top with remaining mozzarella and Parmesan cheeses. Cover the baking dish with a lid or aluminum foil.
  6. Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

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